Fettuccini Alfredo toped with pepper flakes

Easy Fettuccine Alfredo Recipe

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This easy Fettuccine Alfredo recipe is one of those basic and easy recipes you can add to your everyday cooking repertoire.  If you’re looking for a recipe that is versatile then this is the one for you.  It’s great just the way it it, however, you can add steamed broccoli or leftover chicken for an amazingly hearty meal.

For a truly old fashion version mix up butter parmesan and use some of the pasta water.  So if you don’t have heavy cream around go old world authentic with these three simple sauce ingredients.  Personally I learned to cook this dish in Italy and we always used heavy cream.

The ingredients are so simple and the only thing that I don’t keep in my fridge at all times is the heavy cream.

What’s the best way to reheat Fettuccine Alfredo leftovers?

Reheat your pasta in a skillet over low heat, stirring occasionally.  I prefer to not reheat pasta in the microwave, it tends to overcook the pasta.

Always have heavy cream on hand.

Don’t freeze the heavy cream in the carton, instead freeze in smaller portions.  I use my extra-large silicon ice cube tray.  Each compartment holds about ¼ cup of liquid.

Fill the ice cube tray and when completely frozen pop the cubes out and store in a plastic freezer bag.

When you are ready to use the cream just let it thaw in the fridge overnight, then shake well to mix it up because the butterfat will separate.    

For an easy Fettuccine Alfredo recipe, look no further.   Turn a few simple ingredients into a perfect weekday  or weekend meal.

Fettuccine Alfredo

Fettuccine Alfredo

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This is my recipe from Italy. It doesn't get much simpler than this

Ingredients

  • 1 box dried fettuccine
  • 3 tablespoons butter
  • 2/3 cup cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Gruyere
  • 1/8 teaspoon garlic powder
  • 2 ounces Boursin Garlic & Herb Cheese
  • red pepper flakes

Instructions

1.    Cook pasta according to box instructions

2.    Melt butter in large skillet, melt the Boursin, and then stir in cream.

3.    Remove from heat and add in the Parmesan and Gruyere stirring until melted and smooth.

4.    Add cooked pasta to the skillet and toss to coat the Fettuccine.

5.    Sprinkle red pepper flakeson top of each serving of Fettuccine Alfredo.

Notes

For a heartier dish add cooked chicken and Broccoli.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 428 Total Fat: 34g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 101mg Sodium: 456mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 14g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.

More Easy Pasta Recipes

Fettuccini Alfredo on a blue and white plate


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