Fettuccine Alfredo Recipe
A few extra ingredients go a long way. This extra creamy alfredo sauce takes the pasta experience to another level of indulgence.
Equipment
- Deep saucepan
- Large pot
- Spaghetti ladle or tongs
Ingredients
- 1 cup milk
- ½ cup heavy whipping cream
- 2 tbsp herb and garlic cream cheese
- 1 cup parmesan
- 1 tsp dried oregano
- ¼ salt
- ¼ pepper
- 1 tsp garlic powder
- 450 g fettuccine
- red pepper flakes optional
Instructions
- Bring a large pot of water to a boil. Cook the fettuccine according to the package instructions.
- Pour the cream and milk into the saucepan and warm up on medium heat. You don’t want to boil the liquid.
- Once you see steam starting to form on top of the liquid, add the cream cheese into the pan. Stir gently until the cheese fully melts.
- Add the garlic powder, salt and pepper and stir once again.
- Next, add the parmesan cheese. Stir constantly until the parmesan melts.
- Add oregano and stir to combine. Cook for 2 minutes stirring constantly. Note that the sauce will continue to thicken even after cooking.
- Using tongs or a spaghetti ladle remove the fettuccine from the pot and add to the saucepan with the alfredo sauce. Stir until the noodles are well coated. If the sauce is too thick, spoon pasta water into the saucepan a tablespoon at a time until desired consistency is reached.
- Serve with red chili flakes and freshly grated parmesan.
Video
Nutrition
Nutrition Facts
Fettuccine Alfredo Recipe
Amount per Serving
Calories
693.7
% Daily Value*
Fat
26.2
g
40
%
Saturated Fat
14.5
g
91
%
Trans Fat
0.1
g
Polyunsaturated Fat
2.2
g
Monounsaturated Fat
7
g
Cholesterol
163.3
mg
54
%
Sodium
499.4
mg
22
%
Potassium
416.4
mg
12
%
Carbohydrates
86.2
g
29
%
Fiber
4
g
17
%
Sugar
5.7
g
6
%
Protein
28.1
g
56
%
Vitamin A
886
IU
18
%
Vitamin C
0.2
mg
0
%
Calcium
442.1
mg
44
%
Iron
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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