I had to share this on my blog. It’s no secret I am a pasta lover. I know so many people who think certain dishes are only for special occasions or are too much of a hassle to make on a weeknight. I really want to help people realize just how easy some recipes really are.
This fettuccine alfredo recipe truly takes about 30 minutes to prepare. Most of that prep time is cooking pasta. The sauce takes only 5 minutes! First of all, look at that ingredients list. It isn’t daunting at all! Don’t be scared to make this recipe from scratch. It isn’t even that much harder than cracking open a jar. I swear.
Ingredients:
1 lb. fettuccine
1 1/4 cup heavy cream
6 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice
8 oz. shredded parmesan cheese
1/2 tsp. nutmeg
Salt
Pepper
First, get your pasta in a big pot of boiling, salter water. While your pasta is cooking squeeze a fresh lemon into a saucepan to get 1 Tbsp. of fresh juice. The lemon is really what makes this sauce. I have never used lemon in my alfredo sauce before, but I will never skip it again.
Add your cream and butter and melt on medium-high heat until it starts to thicken.
Add your shredded parmesan cheese.
Stir to combine and once the cheese has melted, set aside.
After your pasta has finished, drain and place back in the large pot. Pour all of the sauce over the pasta. Add nutmeg, salt and pepper to taste, and mix well.
Serve in a heaping pile with more grated parmesan cheese and, if you’d like, more pepper!
This recipe was so yummy! My wife and I loved the lemon in the dish it will stay. Putting that lemon in it will help the heavy cream turn into ricotta cheese if brought to the right temperature. anyway, awesome recipe it’s a keeper. Thanks for sharing.
Mike
Thank you for the comment, Michael! I agree, after making it with lemon in the sauce I won’t ever skip it again :)
that looks so tasty!! seriously, i need to visit soon and we need to cook/bake a couple things so I can gain a lesson AND eat delicious food