I haven’t made fettucini alfredo in years. For one thing, it’s so very rich. Then, it seemed that whenever I did try making it, I would end up with a glumpy cheese mess, sitting in the middle of some cream. But then I was watching tv and saw one of the chefs (The Pioneer Woman) making it. I liked her technique. It was simple, the cheese doesn’t glump up like a glue ball and it looked so good. So, I decided to try her technique. The only thing I do different, is that I add some cream cheese to my sauce. It’s really simple….you’re going to love this!
This is great as a main dish or as a side dish to some fish, chicken or beef. Or, you can mix in some chicken and broccoli and that’s delicious too.
The key is to have your cream and butter mixture HOT and have your cooked pasta HOT.
Easy Fettuccini Alfredo
1 stick of butter (1/2 cup)
1 cup heavy cream
2 oz. soft cream cheese
2 cups of parmesan cheese (grated)
salt and pepper to taste
1 pound box of fettucine noodles
Start cooking pasta according to directions on package. When it’s just about done, start on the cream mixture:
In a large skillet, melt the butter, cream cheese and the heavy cream together. Don’t let it boil. Add salt and pepper to taste.
Sprinkle 1 cup of the grated parmesan cheese into a large serving bowl. Pour the hot cream and butter mixture over the cheese. Don’t stir it. Drain your hot pasta (reserving a bit of the hot pasta water) and place the pasta in the serving bowl over the cream and cheese mixture. Give it a good toss and add the remaining cup of cheese. Toss again. Add some of the hot pasta water if you need to thin it out a bit. Garnish with chives or parsley.