Easy fettuccine Alfredo

Fettuccine Alfredo. Mmmmmmmmmm. Thick noodles, creamy sauce...don't you want a plate-full right now? Fettuccine Alfredo is a food sent from the gods. It is rich, decadent and fortunately, making it from scratch is a snap. I've got the recipe down to five store-bought ingredients--it really doesn't get easier than this.

Here's all you'll need to make enough Alfredo sauce to go with one box of fettuccine noodles: one stick of butter, heavy whipping cream, minced garlic, grated Parmesan cheese and ground pepper.


It takes less time to make the sauce than it does to cook the noodles, so be sure to start the noodles first. Then, melt the stick of butter in a medium-size saucepan.

Once the butter has completely melted, stir in 2/3 cup of heavy whipping cream. Stir constantly over medium-low heat.

Bring the mixture to a soft boil, and while stirring continuously, let it bubble for one minute. The butter and whipping cream should be well incorporated by that point. After that minute, turn off the heat, and add as much minced garlic as your heart desires. Add some freshly ground pepper. Then add at least one cup of grated Parmesan cheese. The final amount is up to you: more cheese will give your sauce more texture to cling to the noodles, and less cheese will mean a smoother sauce.

Stir everything together. At this point, the noodles should be done. Drain the noodles, give them a quick rinse with hot water and throw them back in the pot. Pour the delicious Alfredo sauce over the noodles, toss to coat, and you are done!

Pile that fettuccine Alfredo on a big plate, ignore how many calories and fat grams you are about to consume, and dig in. Personally, I like my fettuccine Alfredo topped with grilled chicken and diced tomatoes. But believe me (and my hips), this dish is just fine on it's own. Enjoy!