Fettuccine Alfredo
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees Rich and comforting classic Fettuccine Alfredo featuring tender pasta tossed in a creamy butter and parmesan sauce. A simple yet indulgent weeknight dinner favorite from the archive.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 15 mins | None | 4 Servings |
🔪 Key Equipment
- Large pot
- Colander
- Saucepan or serving pot
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ½ Stick | Butter | softened |
| 1 lb | Fettuccine Noodles | uncooked |
| 1 Cup | Grated Parmesan Cheese | plus extra for serving |
| ½ Cup | Heavy Cream | room temperature |
Instructions
Step 1: Boil the Noodles
- Boil the 1 lb fettuccine noodles in a large pot of salted water for 10 minutes until al dente, then drain well.
Step 2: Combine and Thicken
- Melt the ½ stick butter in the pot; add the drained 1 lb fettuccine noodles, ½ cup heavy cream, and 1 cup grated parmesan cheese.
- Cook over low heat, stirring gently, until the sauce coats the noodles and thickens into a rich, velvety consistency.
Step 3: Serve
- Serve immediately while hot, topped with additional grated parmesan cheese.
💡 Make-Ahead & Storage: Best served fresh, as the pasta will absorb the cream sauce as it sits.
Original Recipe Scan
