Fettuccini Alfredo is one of those things that you should just have in your repertoire. Its’ so fancy and impressive and SO EASY! It only requires 3 main ingredients and literally just minutes to whip up. It’s obviously indulgent, and at our house, it’s something we make for special occasions, or when we have cream leftover from other recipes to use up. Fettuccini Alfredo would be a fantastic meal to make for Valentines Day next week!
Ingredients for Fettuccini Alfredo
Since this sauce only involves a few ingredients, it’s really important to use good ones. Real cream (not milk), real butter (no margarine), fresh garlic (skip the tube or pre-minced), and fresh grated parm.
Cooking the Cream Sauce
This will only take a few minutes! Melt a stick of butter with a generous amount of fresh garlic and let it sizzle away. You’re cooking the garlic and infusing the butter and few things in life are better than garlic-infused butter.
You’ll then pour in the cream and simmer for just a few minutes to thicken and then whisk in that cheese.
I always recommend grating your own Parmesan cheese for this (and other recipes where it’s kind of the star of the show). A lot of times pre-grated parm-just doesn’t melt quite as well. I usually buy these little wedges that are found near the other packaged cheeses, not by the fancy expensive cheese in the deli where you’d think it would be.
Melt it all together and you have the most amazing, creamy, indulgent sauce- and you made it in about 10 minutes!
Serving Fettuccini Alfredo
Toss some hot pasta in there and you’re good to go.
Serve it alone with pasta, or toss in some chicken and broccoli or chopped asparagus or any other veggie. It’s great alone, and it’s also a great starting point for a lot of creative dishes.
I really love it with a generous squeeze of fresh lemon juice (even some zest) and chopped fresh basil.
And in addition to pasta, this sauce is also amazing over vegetables or chicken, or as a dip for breadsticks, or on a pizza…so many options!
