Fettuccine Alfredo

Fettuccine Alfredo is one of the most basic and delicious pasta recipes EVER—and it couldn't be easier to make! Our recipe is a little untraditional (there's heavy cream) but it's just as easy to whip up as the rest. In fact, it's so easy you can memorize it! Half a cup butter, cheese, and cream is all you need to make this luscious sauce. (Well, plus some pasta water, but that doesn't really count. 😉)

What is Fettuccine Alfredo?

Tracing back to 15th century Rome, this dish quickly became popular throughout Europe, and later America. In the beginning, the sauce was comprised solely of butter, parmesan, and pasta water. Nowadays, there are all sorts of interpretations of the original recipe. Some add cream, some add more cheeses and herbs, and many add meat or fish.

Adapted From : delish.com

Ingredients

    1/2 tsp Garlic,grated fresh

    1/4 Cup Butter ,softened/ at room temperature

    2 tsp Black Pepper Powder

    1 Cup Heavy Cream

    1 Cup Grated Parmesan Cheese

    1/2 Cup Milk,at room temperature / warm

    1 tsp Garlic Powder

    1 tsp Parsley Flakes

    1/4 Cup Cream Cheese ,softened / at room temperature

    0.5 lb / 230 Grams Fettuccine or Pasta of your choice

    As per need Salt

Instructions

    Number One, Cook fettuccine as per package instructions.

    Number Two, Keep this aside,tossed with few drops of oil.

    Number Three, In a pan,add butter,when it melts on medium heat.

    Number Four, Add garlic grated and saute for few seconds.

  Number Five, Add cream cheese,cream,milk,garlic powder,pepper powder,parsley,salt and Parmesan.

    Number Six, Keep this on medium on low flame and keep whisking it with a egg whisk till fully incorporated and not with lumps.

    Number Seven, Make sure the sauce is smooth and creamy.

    Number Eight, Throughout keep the sauce on low flame possibly.

    Switch off the flame and add the pasta, toss well.

    Served immediately.

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