16 oz. dry fettuccine
1/2 cup butter, room temperature
2-3 cloves garlic, minced
1 cup heavy cream, room temperture
1/2 cup grated parmesan cheese
Dash of nutmeg
Salt and pepper, to taste
Directions
Cook fettuccine according to package directions; drain but don't rinse. While pasta cooks, cut butter into 1-inch slices and place in bottom of a large bowl, along with minced garlic. Pour drained pasta over butter and stir until butter is almost melted. Pour in cream and parmesan cheese and mix well. Stir in salt, pepper and dash of nutmeg. Sauce will be thin at first, but will thicken upon standing. Garnish with additional parmesan cheese, if desired. Serve immediately.
Let's Dish
If you're looking for a super thick, heavy alfredo sauce, this probably isn't the recipe for you. But this is simple, and more importantly, my family loves it. Since you don't do any heating after the pasta is cooked, it is important to have your ingredients at room temperature. The sauce really does thicken up nicely after it sits for a few minutes. Just be sure to give it a good stir right before you eat. Otherwise all the yummy sauce gets left on the bottom of the bowl.
Who Dished It Up First
This is how my mom always made fettuccine alfredo. Except for the nutmeg. I added that part. I think she got the recipe from the back of a pasta box.
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3 comments:
I love this dish and make it at least once a month! That's bad huh? But it's guaranteed that the kids will eat it and go to bed full and happy!!
One of my favourite dishes....a really scrummy.....
My favorite pasta dish is fettuccine alfredo. Thanks for the simple and quick recipe. This is def going to be used asap!
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