Fettuccine Alfredo
Creamy fettuccine alfredo — Chicken Fettuccine Alfredo, Shrimp fettuccine Alfredo, Cajun Chicken Fettuccine Alfredo and more, for nights everyone's hungry now.
★ dinner
dinnerCreamy Fettuccine Alfredo
This homemade Alfredo sauce is one of our favorites. It’s so creamy and so easy!! We made this recipe in our Enameled Cast Iron Dutch Oven and Saucepan in the color Limoncello.
Larder & VineIngredients
- 24 ounces Dry Fettuccine pasta
- 1 cup Butter
- 3/4 pint Heavy cream
- 1 pinch Garlic salt
- 3/4 cup Grated Romano cheese
- 1/2 cup Grated Parmesan cheese
- To taste Salt and pepper
Instructions
- 1Bring a saucepan of lightly salted water to a boil. Add fettuccini and cook for 8-10 minutes & then drain.
- 2In a Dutch Oven, melt butter into cream over low heat. Add salt, pepper, & garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
- 3Add your pasta to the sauce, then twist and serve!
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Open in Pepper →The Pasta Everybody Comes Running For
Butter, cream, and a pot of hot noodles will get dinner on the table faster than almost anything else, and nobody complains about it. It's the one pasta kids and grown-ups agree on.
Cooks on Pepper reach for these on the nights that got away from them — practice ran late, the fridge is thin, and there's still half a pint of cream and a box of fettuccine in the pantry.
Every recipe here is a version worth keeping: Creamy Fettuccine Alfredo with butter and heavy cream, Better Than Olive Garden Fettuccine Alfredo, Shrimp fettuccine Alfredo, Cajun Chicken Fettuccine Alfredo with Slap Ya Mama, a lighter Healthy Fettuccine Alfredo, and Chile Crisp Fettuccine Alfredo with Spinach when you want some heat.
Quick Tips
- 1
Save the pasta water
Scoop out a cup before you drain. A few tablespoons loosen a sauce that tightened up while you were plating.
- 2
Keep the heat low
Simmer cream and butter gently for 3 to 5 minutes. Boiling hard can break the sauce and leave it greasy.
- 3
Grate your own cheese
Bagged shredded cheese is coated to keep it loose and turns grainy. Grate a block and stir it in off the heat.
- 4
Cook the protein first
Sear chicken breast or shrimp in a tablespoon of oil, set it aside, then build the sauce in the same pan for the browned bits.
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