This recipe for Fettuccine Alfredo is a simple yet spectacular dish that’s a perfect one for midweek dinner.
Serve up this creamy, quick pasta dish for a last minute dinner party and impress your friends!
I use cream, butter and Parmesan cheese. It’s a lovely sight as the cheese melts into the cream and forms this smooth, luxurious coating on the fettuccine. It truly is heaven on a plate!
When I was a kid this was one of my very favorite things to eat. I have to admit, I don’t eat it so much anymore because of the fat content. I save it for the occasions I feel like indulging.
I know there are a ton of low fat versions out there, but I can’t say that to me they are ever the same. I love the buttery richness of the creamy sauce.
I may not have it often, but I’d rather have it less often than scrimp on the flavors I expect from an Alfredo sauce.
I sometimes add shrimp or chicken to this dish. I like it with shrimp best. I saute them in some butter with a bit of salt and pepper and add them right at the end.
This is a versatile dish that’s easy to adapt. Just add Chicken, shrimp or broccoli and you have a whole new dish!
So use up the leftovers in your fridge with this hearty family supper recipe!
Love pasta dishes? Why not try some of my other recipes?
Classic Fettuccine Alfredo
- 1 lb Fettuccine
- 1 pint heavy cream
- 1 stick salted butter softened
- 1 egg yolk
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh flat-leaf parsley for garnish
Mix the cream, egg yolk and Parmesan cheese in a bowl until combined.
Meanwhile, in a large pot, cook the Fettuccine according to the package instructions until al dente. It is important not to over cook the pasta as it will cook a bit more after being added to the sauce.
Reserve 1/2 cup of the cooking water and drain the pasta.
Return the pasta to the pot, add the butter and cream mixture and toss well to coat (adding the cooking water as needed to make sure the sauce isn't too thick). and heat just until hot (about 3 - 4 minutes).
Add the chopped parsley and salt and pepper to taste.