Fettuccine Alfredo Recipe

Staff Writer
Fettuccine Alfredo Recipe
Fettuccine Alfredo
Molly Aronica

Fettuccine Alfredo

This version of the classic Italian-American dish, fettuccine alfredo, is significantly lighter than the original, but you'd never know by tasting it. The key to this recipe is cooking the pasta risotto-style, which coaxes the starch out of the fettuccine to create the rich and creamy basis for the sauce. After the pasta is done cooking, a touch of milk (or light cream) and a sprinkle of cheese are the finishing touches for this endlessly comforting dish. 

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Ready in
20 m
3
Servings
431
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 cups vegetable broth
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 pound fettuccine
  • 1/2 cup whole milk or light cream, gently warmed
  • 1/4 cup Pecorino Romano, grated finely
  • 1/4 cup parmesan, grated finely
  • Salt and freshly ground pepper, to taste

Directions

Simmer the broth in a small saucepan set over medium-low heat.

Meanwhile, sauté the garlic in oil in a large, shallow saucepan over medium-low heat. When the garlic starts to turn golden-brown, add the pasta and toast lightly for about a minute. Add the broth, 1 ladle at a time, to the pasta and stir continuously to release the starches and prevent clumping — make sure all of the broth is incorporated fully before adding another ladleful. Begin checking the pasta for doneness after about 10 minutes; be careful not to overcook it.

Remove the pasta pan from the heat and mix in the warm milk (or cream) and cheeses until they melt. Season with salt and pepper, to taste. Serve immediately.

Fettuccine Alfredo Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Fettuccine Alfredo Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
12g
19%
Sugar
4g
N/A
Saturated Fat
5g
25%
Cholesterol
22mg
7%
Protein
18g
37%
Carbs
60g
20%
Vitamin A
57µg
6%
Vitamin B12
0.4µg
7%
Vitamin B6
0.2mg
8.1%
Vitamin C
0.9mg
1.6%
Vitamin D
0.6µg
0.2%
Vitamin E
0.8mg
4.2%
Vitamin K
9µg
11%
Calcium
306mg
31%
Fiber
3g
11%
Folate (food)
19µg
N/A
Folate equivalent (total)
19µg
5%
Iron
1mg
8%
Magnesium
58mg
14%
Monounsaturated
5g
N/A
Niacin (B3)
1mg
7%
Phosphorus
331mg
47%
Polyunsaturated
1g
N/A
Potassium
270mg
8%
Riboflavin (B2)
0.2mg
11.4%
Sodium
861mg
36%
Zinc
2mg
12%

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