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.
More Easy Pasta Recipes
- Tomato and Basil Pasta Salad Made for Summer
- Cheese and Pepper Pasta (Cacio e Pepe) for Two
- Fresh Tomato and Basil Sauce with Spaghetti