Prep 10 mins
Cook 10 mins
By far the best fettuccine recipe I've come across (and I've been through a few). This makes A LOT of pasta... If only cooking for 2, cut the ingredients in half.
- 1 (16 ounce) box fettuccine pasta, cooked
- 2 tablespoons flour
- 1 cup parmesan cheese
- 1⁄2 cup butter
- 1 cup light cream
- 1 cup milk
- 1⁄4 teaspoon salt
- 1 tablespoon parsley
- Melt butter over low heat in large saucepan.
- Add flour, heat until bubbly.
- Add milk and light cream.
- Bring to a boil, reduce heat and simmer 2 minutes, stirring constantly.
- Add cheese, salt and parsley.
- Toss with fettucine.
A quick and very easy recipe that was creamy and flavoursome. I wanted to include some vegetables in this to make a one-dish meal, so I sauteed a diced onion, a thinly sliced leek and, of course, added some minced garlic and thyme, which all went really well with the alfredo sauce. I tried to reduce the fat a but by using low-fat cream and low-fat milk which I always find perfectly creamy enough for our tastes. We really enjoyed this and it's really satisfying to have some other serves in the freezer! Made for PAC Spring 2009.
I made half the recipe for the 3 of us and it was perfect for a quick lunch. We loved it. The taste of the sauce is perfect. Thanks Aries :) Made for All you can cook buffet
What a great recipe Aries_87, the fettuccine Alfredo was quick and very easy to make. I used a good quality parmesan cheese, half & half cream, 1% milk and no parsley. The sauce was perfect, light, thick, rich and creamy. I added steamed shrimp for a wonderful meal in one. Thank you so much for sharing.