This pasta dish is a classic and reminds me of all that is good in life. I’m assured that once you try it, it will make your regular rotation. Bon appetite!
A friend of mine was serving a pasta bar when I tried a variation of this recipe. I tried her Alfredo sauce on some quinoa pasta and was immediately comforted and immersed in the creamy goodness of the dish. Of course, I asked her for the recipe. She plainly replied, “Cream, butter, parmesan and garlic powder.” I kept looking at her as if to listen to the rest of the recipe only to hear her say, “Thats it!”
I was surprised that the recipe was so simple, but also amused by the fact that cream and butter WOULD taste that good! My take on Alfredo is almost as simple, with a few spices added to elevate the dish. I hope you thoroughly enjoy it!
Gluten Free Fettuccine Alfredo
Course: Main Dishes2
servings10
minutes10
minutesIngredients
1-9 oz. package of fresh gluten free fettuccine pasta (I found this at Aldi)
6 T butter
3/4 C heavy whipping cream
1/4 C 2% milk
1 1/2 C freshly grated parmesan cheese
1 tsp garlic powder
1/4 tsp salt
1/4 tsp white pepper
small pinch of nutmeg
Directions
- Bring a large pot of well-salted water to a boil.
- Melt butter in a small saucepan over medium heat.
- Add all seasonings to butter.
- Add heavy cream and milk and bring up to barely a simmer.
- Add half freshly grated parmesan and stir until melted, add the rest and repeat.
- Cook pasta according to package instructions.
- Drain pasta and return to large pot.
- Add alfredo sauce and allow a few minutes for the pasta to soak up the sauce.
- Garnish with parsley and serve!
Recipe Video
Notes
- If you have it available, freshly grated nutmeg is preferred.
- Usually, I would save pasta water to add to the pasta in case the sauce gets too thick. You can still do this, but if you follow the recipe I don’t think it will be necessary.
- Yes, I know this is a lot of butter and cream 🙂 I’m telling you, though, it is oh, so worth it!
