Fettuccine Alfredo
4 Servings
30 min
Fettuccine Alfredo is such a comfort food for us. We used to buy the jarred sauce, because I thought it was difficult to make from scratch, but turns out it is quite the opposite! My husband and I enjoy watching this YouTube show called 4 Levels, where 3 people cook the same meal and then their work is reviewed by a food scientist. The catch is that one is a novice, one is experienced, and one is a professional chef; all of whom have their own spin on the dish. Anyway, we were watching the show one day and they made Fettuccine Alfredo, and even the novice made the sauce from scratch, so naturally we decided we needed to step our game up. By combining techniques from all the people on the show, and a little trial and error we came up with this recipe.
The ingredients are fairly basic, and it honestly doesn't take long. The strangest part of this recipe is that you use some of the cooking water from the noodles in the Alfredo sauce. I usually drain my pasta over a bowl with a colander sitting on top to catch the water. We use pasta that we make from scratch, mostly because we own a fancy machine, but also because we figure if were going all-out on the sauce, we are also going all-out on the noodles. Makes sense, right? Whether you use dry or fresh, just make sure you end up with about 5 cups of cooked pasta. (this is roughly 3-4 cups raw).
To make this meal a bit more balanced, we like to serve it with some grilled chicken and steamed broccoli. Roasted red pepper is another amazing addition to this. We also usually serve with a small sprinkle of parmesan, and of course lots of fresh cracked black pepper. This Alfredo sauce is so much better than what you buy at the grocery store, you and your family will love it!
Fettuccine Alfredo
Recipe details
- 4 Servings
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Can you substitute 3% milk for the cream?