Homemade Fettuccine Alfredo Pasta Recipe

wellhealthorganic.com Alfredo Pasta: Indulge in the luscious delight of homemade Fettuccine Alfredo, a pasta dish that's not only rich and creamy but also incredibly simple to whip up. This classic Italian favorite features tender fettuccine noodles bathed in a luxurious Alfredo sauce crafted from fresh cream, vegetarian Parmesan cheese, butter, and a medley of seasonings.

Alfredo Pasta

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Cuisine: Italian, Global
• Course: Brunch, Main Course, Snacks
• Diet: Vegetarian
• Difficulty: Moderate

Ingredients:

For Cooking Pasta:

1. 226 grams (½ pound) fettuccine
2. 6 cups water
3. 1 to 1.5 teaspoons salt (adjust to taste)
4. Other Ingredients:
5. 3 to 4 tablespoons unsalted or salted butter (30 grams)
6. ½ teaspoon finely chopped garlic
7. 1 cup whipping cream
8. 6 tablespoons vegetarian Parmesan cheese (50 grams)
9. ¼ teaspoon ground black pepper (adjust to taste)
10. A dash of grated nutmeg (optional)
11. Salt to taste

For Garnish:

1. 1 tablespoon grated vegetarian Parmesan cheese
2. 1 to 2 teaspoons chopped parsley leaves or fresh soft herbs (optional)

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Instructions:

Cooking the Fettuccine:

1. In a deep saucepan, bring water and salt to a boil.
2. Add fettuccine pasta to the boiling water and cook according to package instructions until al dente.
3. Once cooked, drain the pasta, reserving about ½ cup of the cooking water.

Making the Alfredo Sauce:

1. While the pasta is cooking, melt butter in a large skillet over low heat.
2. Add chopped garlic to the melted butter and sauté briefly until fragrant.
3. Pour in the whipping cream and stir well to combine. Bring the mixture to a gentle boil.
4. Simmer the cream mixture on low heat, whisking continuously until it thickens slightly.
5. Stir in grated vegetarian Parmesan cheese until smooth.

Assembling the Fettuccine Alfredo:

1. Add the cooked and drained pasta to the prepared Alfredo sauce in the skillet.
2. Using tongs, toss the pasta with the sauce until evenly coated.
3. Continue to cook on low heat for another minute or two, stirring frequently to prevent sticking.
4. If the sauce is too thick, add a bit of the reserved pasta water to adjust the consistency.
5. Season with salt, black pepper, and nutmeg to taste. Mix well.

Serving and Storage:

1. Serve the Fettuccine Alfredo hot, garnished with grated vegetarian Parmesan cheese and chopped parsley or herbs.
2. Store any leftovers in an airtight container in the refrigerator for 1 to 2 days.
3. When reheating, add a splash of water or milk to maintain the desired consistency.

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Notes:

For a lighter version, substitute whipping cream with low-fat cream or half-and-half.

Adjust the amount of salt depending on whether you use salted or unsalted butter.

Feel free to customize your Fettuccine Alfredo by adding cooked veggies such as broccoli, mushrooms, or bell peppers.

While traditionally served with fettuccine, you can use any pasta variety you prefer, such as penne or rigatoni.