Kittencal's Fettuccine Alfredo
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 226.79 g dry fettuccine pasta (or use as much as desired)
- 59.14 ml butter (no substitutes)
- 14.79 ml fresh minced garlic (or to taste)
- 1.23-2.46 ml dried thyme
- 2.46-3.69 ml seasoning salt (or use 1/4 teaspoon white salt or to taste)
- 0.25 ml cayenne pepper (optional)
- 22.18 ml all-purpose flour (use 2 tablespoons for a thicker sauce)
- 354.88 ml half-and-half cream (or use 18% table cream)
- 118.29 ml heavy whipping cream (35% cream)
- 118.29-177.44 ml freshly grated parmesan cheese
- 2.46-4.92 ml fresh ground black pepper (or to taste)
directions
- Cook the pasta in a large pot boiling salted water until al dente.
- While the pasta is cooking melt butter in a medium saucepan over medium heat; add in fresh garlic, thyme, seasoned salt and cayenne pepper (if using) cook stirring constantly for 2 minutes.
- Add in flour and stir for 1 minute.
- Add in half and half cream and whipping cream; cook stirring or whisking constantly until bubbly and thickened.
- Reduce heat to low and mix in Parmesan cheese until combined and melted.
- Season with fresh ground black pepper.
- Drain the cooked pasta VERY well, then divide into bowls.
- Pour the sauce over the pasta and toss to combine.
- Top each bowl with more Parmesan cheese.
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Reviews
-
This recipe is wonderful! As good (maybe even better) than any I've had in a restaurant! I didn't add the cayenne as DH doesn't care for any "heat" I did add steamed broccoli and leftover rotisserie chicken. After the sauce was thickened. I also grated a small bit (1/8 to 1/4 tsp) of fresh nutmeg. Had with recipe #105726. Made in honor of John - Cookathon for Kittencal.