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Simple Fettuccine Alfredo

Western.Chefs's picture
Ingredients
  Fettuccine 8 Ounce (Preferably Fresh)
  1% milk 1 Cup (16 tbs)
  Evaporated skim milk/Heavy cream 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Ground nutmeg 1 Pinch
  Unsalted butter/Margarine 1 Tablespoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Minced parsley 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Bring a stockpot of unsalted water to a boil, add the fettuccine, and cook for 10 minutes or just until tender but still firm to the bite. Drain.
2. Meanwhile, in a medium-size bowl, whisk together the milks, cornstarch, and nutmeg. In a deep 12-inch nonstick skillet, melt the butter over moderately high heat. Whisk in the milk mixture and bring to a boil, then simmer for 2 minutes or until slightly thickened.
3. Add the fettuccine to the skillet with the Parmesan, parsley, and pepper and toss well for 1 minute or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pasta
Cook Time: 
15 Minutes
Servings: 
4

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