Here’s a twist on Fettuccine Alfredo that’s not your usual but still incredibly tasty! When I was a kid, Fettuccine Alfredo was my go-to dish at any restaurant we visited. It was also one of the first recipes I learned to make. Even though it’s not the traditional version, it’s still absolutely delicious. If you need a quick dinner idea that everyone will love, this pasta dish is the way to go.
Creamy Fettuccine Alfredo
- 1/2 cup unsalted butter
- 1 tablespoon fresh minced garlic
- 2 cups heavy cream
- 1 1/2 teaspoon Italian seasoning
- 1/2 to 3/4 teaspoon salt (adjust to taste)
- 1/2 to 3/4 teaspoon black pepper (adjust to taste)
- Dash of nutmeg
- 1 1/2 cup freshly grated parmesan cheese
- 2 tablespoons cream cheese
- 2 tablespoons finely chopped fresh parsley
- 12 ounces fettuccine pasta
- Salt for boiling pasta
- Cook the fettuccine pasta according to the package directions in salted water. I like to cook it just a minute beyond al dente.
- In a saucepan over medium heat, melt the butter with the minced garlic. Sauté for about a minute or two.
- Pour in the heavy cream, Italian seasoning, salt, black pepper, and a dash of nutmeg. Whisk everything together and let it simmer for 5 to 6 minutes until it thickens.
- Add the freshly grated parmesan cheese and cream cheese to the sauce. Whisk again until the sauce is smooth and thick.
- Once the pasta is cooked, add it to the sauce along with the chopped parsley. Mix everything together thoroughly.
- Serve the pasta warm, garnished with extra parsley and parmesan cheese on top!
