I love that National Fettuccine Alfredo Day fell on a Friday this year. A simple Fettuccine Alfredo makes for a delicious Meatless Supper. Add a little warm bread and a nice salad, and there you go.
Fettuccine Alfredo in its most basic form (just the pasta and the sauce) can be the pasta course of a multi course meal, or as a side to Pan Seared Chicken or the meal itself. If you need a protein, try adding some shrimp or scallops. If you need more color, add asparagus tips. A simple Fettuccine Alfredo is a blank slate from which so much can be created while still being magical all on its own. Everyone should have at least one easy recipe in their go-to box, don’t you think?
Simple Fettuccine Alfredo
8 oz uncooked Fettuccine
1/2 cup Butter
Parsley for garnish
1/2 cup Heavy Cream
1/2 cup Parmesan Cheese
1/4 cup Romano Cheese
Kosher Salt to taste
White Pepper to taste
Bring a large pot of salted water to a boil. Cook and drain fettuccine as directed on package. Reserve 1 cup of pasta water.
While the pasta is cooking, cut butter into small pieces. Chop the parsley and set aside.
In large skillet over medium heat, heat butter and heavy cream, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, a pinch of nutmeg, salt and pepper to taste.
Once the pasta has drained, add to the skillet. Swirl pasta in the sauce, toss to coat well. If the sauce is too thick, thin with a little pasta water until desired consistency is reached.
Transfer Fettuccine Alfredo to large bowl, garnish with chopped parsley and serve.
This satisfying dish can be a side, a pasta course or a complete meal when served with a salad and warm bread.