Easy Fettucine Alfredo
Made in one pan, with a creamy light alfredo sauce, this Easy Fettuccine Alfredo is the perfect dinner for busy nights!
Servings: 4
Calories: 314kcal
Ingredients
- 2 cups chicken stock or vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic minced
- 1 tablespoon butter
- 1 cup milk
- a dash of freshly grated nutmeg
- 8 ounces linguine or fettuccine noodles
- ¼-1/2 cup freshly grated grated Parmesan Cheese
Instructions
- In a large 10-12 inch deep skillet, add in stock, garlic, salt and pepper. Add pasta to pan, breaking in half if need be.
- Turn the heat to high, and once the mixture comes to a boil, reduce heat to simmer (medium heat). Add in milk, butter, and nutmeg to sauce.
- Cook for 6 to 7 minutes, stirring frequently to coat pasta in liquid.
- Once pasta is tender, remove from heat.
- Add in freshly grated Parmesan cheese and toss well.
Video
Notes
- While cooking the pasta, if the liquid begins to evaporate before the pasta is cooked through, add in 1 tablespoon of milk at a time.
- Feel free to break the pasta in half to fit in a pan or to be easier to stir around in the sauce.
- Freshly grated nutmeg is best for Alfredo sauce, as it deepens the sauce. Pre-gated nutmeg is NOT the same--just omit the nutmeg from the sauce.
- Freshly grated Parmesan cheese is best, as it will give this Alfredo Sauce the best flavor.
- This pasta dish is best served fresh. If you happen to have leftovers, store in the refrigerator for up to 3 days. And to reheat add a bit more stock to thin it out, as the pasta may dry out as it sits.
Nutrition
Calories: 314kcal | Carbohydrates: 50g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 908mg | Potassium: 352mg | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 0.9mg | Calcium: 179mg | Iron: 2.4mg