Creamy Rich Fettuccine Alfredo
This is an easy and delicious dish to serve to guests that is easily scale-able. Pair it with a tossed salad and some garlic bread and it makes a quick, easy and elegant meal.
Yield
6 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, fettuccine
|
|
| 6 | tablespoons |
butter
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
gruyere cheese
or swiss, grated |
|
| ½ | cup |
heavy whipping cream
|
|
|
black pepper
plenty of fresh ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, fettuccine
|
|
| 9E+1 | ml |
butter
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
gruyere cheese
or swiss, grated |
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
black pepper
plenty of fresh ground, to taste |
*
|
Directions
Cook the fettuccine in salted boiling water to your desired state of tender or firmness, ideally al denté.
Drain in a colander, reserving some of the pasta cooking liquid.
Melt butter over low heat in the pasta cooking pot (or in chafing dish). Add the fettuccine, toss well to coat.
Add the grated cheeses and toss gently until they are melted and blended.
Add the cream and a generous sprinkling of pepper.
When cream is blended with the butter and cheese, remove pan from heat.
Taste, adjust seasoning and serve immediately.
If you find the sauce ends up too thick use some of the reserved pasta cooking liquid to thin if needed.
