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Creamy Fettuccine Alfredo
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Creamy Fettuccine Alfredo

30 minServes 4Nutri-Score D€€
from @sugarspiceddreams74 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butterDairy56 g
  • garlic (chopped)Produce3 pieces
  • heavy cream (warm)Dairy240 ml
  • evaporated milk (warm)Dairy354 ml
  • parmesan and romano cheese (freshly grated)Dairy90 g
  • cream cheese (optional)Dairy28 g
  • fettuccine pastaGrains340 g
  • saltSpices5 g
  • black pepper (ground)Spices1 g
  • onion powderSpices1 g
  • italian seasoningSpices2 g
  • fresh parsley (chopped)Produce4 g
  • pasta water (reserved from cooking)Other240 ml
  • shrimp (optional, cooked)Fish200 g

per serving

Nutrition

669kcal

Carbs
66 g
Proteins
20 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Sauté pan
  • Whisk
  • Grater
  • Colander

step by step

Method

  1. Cook the pasta

    • Bring salted water to a boil and cook the fettuccine until al dente.
    • Drain the pasta, reserving a cup of the pasta water, and set aside.
    Step 1

  2. Sauté the garlic in butter

    • Melt the butter in a large pan over medium heat.
    • Add the garlic and cook until fragrant.
    Step 2

  3. Build the creamy sauce

    • Pour in the warm heavy cream and warm evaporated milk, stirring together.
    • Add the cream cheese and whisk until combined.
    • Add the grated parmesan and romano and whisk until smooth and creamy.
    Step 3

  4. Season the sauce

    • Season with salt, black pepper, onion powder and italian seasoning.
    • Taste and adjust to your liking.
    Step 4

  5. Toss the pasta in the sauce

    • Add the cooked pasta to the pan and toss until fully coated.
    • Add pasta water gradually until the sauce reaches the desired consistency.
    • Add the shrimp if using and finish with fresh parsley.
    Step 5
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