Easy Fettucine Alfredo Recipe

My easy fettuccine alfredo sauce recipe is buttery, cheesy, and oh-so creamy! Thoroughly outshining its jarred counterparts, homemade fettuccine alfredo requires just a few pantry staples and very little time and effort. This pasta dish gets its classic flavor from 3 main ingredients- butter, heavy, cream, and parmesan cheese- so be sure to use good-quality ingredients.

RECIPE: https://preppykitchen.com/fettuccine-alfredo/

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Hey I’m John canel and today on preppy kitchen we’re making a creamy amazing fetuccini Alfredo so let’s get started first off grab a large pot and add oh 2 to three teaspoons of salt now we’re going to fill our pot with water and bring it to a boil over medium high

Heat all right cover it up and now we’ll do some prep work for the sauce there’s ever so little prep work this recipe comes together in a Flash measure out one cup of heavy whipping cream and we’re going to Freshly grate 1 cup or 113 G of Parmesan this delicious recipe

Dates all the way back to 1914 and we can thank Alfredo delelio who made this for his restaurant in Rome Mary pford and Douglas Fairbanks who were the most famous stars in the world at that time came to his restaurant they had the Alfredo and fell in love with it they

Ended up bringing the recipe back with them and it became so popular and for good reason it’s the most delicious comfort food you can make in just a few minutes it’s fast and easy and everybody likes it m nice measuring cheese and garlic with your heart this is just about a cup

A little bit generous but that’s fine the recipe calls for three garlic cloves I like to imagine the largest elephant garlic cloves ever and translate that to regular cloves meaning I have 1 2 3 four 5 six seven seven garlic cloves but you do you take what you want I really don’t

Mince garlic anymore unless it’s absolutely necessary and it’s never absolutely necessary for me I’m using a garlic press it’s going to Mush the garlic up give me beautiful small pieces that are great for the sauce and really Express all those delicious oils from the garlic as well and it’s saving my

Fingers from stinking of garlic sticky garlic fingers is so annoying my cream cheese garlic and butter are all prepped and the water’s come to a boil so grab one pound of fetuccini and we’re going to pop that in use your tongs and move that fetuccini around just a bit at the

Beginning and a little bit afterwards too because you do not want it to stick together that would be very annoying I’ll keep an eye on that but in the meantime grab a large pan and let’s make our sauce add half a cup or 113 G of unsalted butter into your pan although

To be honest you could use salted butter if you really like things salty place that over medium heat all right right now you just need your butter to melt so you know keep an eye on that give your pasta a little stir and really this recipe is nearly

Done this is a guaranteed meal to please and in this video I want to give you just the pasta And the sauce because you could have it alone by itself you could add any protein you want on the side or incorporate that in I think that sauteed

Shrimp go really well in this if I was having this for dinner I would serve it with a large salad some shrimp and call myself a very happy person and by the way if crackling butter really bothers you switch to European style butter which has less water in it so it’s more

Fat and um like that was just water I’m adding some more butter in to make up for all the butter that splattered out now it’s time to add your garlic in and you’re going to mix mix mix you do not want it to burn but the nice

Thing is that there’s enough butter in here to really in insolate it oh my gosh it smells so good butter and garlic go hand in hand stir stir stir and you’re going to cook the garlic for about 30 seconds or so or until it’s fragrant you

Don’t want to burn it though once that beautiful smell hits your nose it’s time to add one cup of cream nice stir the cream in and you’re going to cook this for about a minute or so or until the cream is warm and bubbly you don’t want to add your parmesan into

An ice cold mixture it’ll just not melt happily it’ll be a weird situation things might break and while you’re stirring just take a look at your pasta keep an eye on it you want it to be nice and Al Dente one of the main problems you can have

With an alfredo sauce is it getting really like chunky and solid there’s a lot of delicious butter and cheese in here this is bubbly so it’s time to add the cheese in all right sprinkle it in and stir this smells like heaven it’s so good this sauce tends to thicken up when

It gets cold and also the the pasta will absorb and suck water out of it so make sure you save at least 1/4 cup of the pasta water I