Ingredients for Alfredo Fettuccine
- 8 ounces cream cheese
- Parmesan Cheese
- 1/2 cup (1 stick) unsalted butter
- 2 cups heavy cream
- Fettuccine
How to Make Alfredo Fettuccine
- Melt 1/2 cup (1 stick) unsalted butter in a large saucepan over medium heat. Stir in 8 ounces cream cheese until melted and smooth.
- Gradually whisk in 2 cups heavy cream, stirring constantly. Bring to a gentle simmer.
- Reduce heat to low and stir in 1 1/2 cups freshly grated Parmesan cheese until melted and the sauce is creamy and smooth. Season with salt and freshly ground black pepper to taste.
- Cook 1 pound fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- Add the cooked fettuccine to the sauce. Toss gently to coat, adding a little pasta water if needed to reach desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
- Leftovers freeze well for future enjoyment!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
150g
Carbs
15g
