If you need an easy weeknight decadent recipe this is it. This was the first time I’ve made alfredo from scratch and it didn’t disappoint. This recipe was created by Savory Bites Recipes and I doubled it to feed our whole crew. Enjoy!
Ingredients
Fettuccine Noodles
Butter
Cream Cheese
Heavy Cream
Whole Milk
Fresh Shredded Parmesan Cheese
Minced Garlic
Garlic Powder
Parlsey
Black Pepper, Salt
Instructions
Start by cooking 1 pound of fettuccine noodles with a little oil per the box instructions.
While the noodles are cooking, start cooking your sauce. Use medium heat and be careful not to burn this while it’s cooking or it won’t taste good. You will also need a whisk.
Add 1 softened stick of salted butter to your pan. As it begins melting, add 1 teaspoon minced garlic and whisk until melted completely.
Next start adding the rest of your ingredients while whisking so it’s not clumpy and gets smooth and creamy: 1/2 package softened cream cheese, 2 cups heavy cream, 1 cup whole milk at room temperature, 2 cups fresh grated parmesan, 2 teaspoons garlic powder, 2 teaspoons parsley (I used fresh), 4 teaspoons black pepper and a shake of salt.
Now you can add your drained noodles into the sauce, stir well, then serve!
You can also add meat to this dish - our favorites are grilled or blackened chicken or shrimp.
You can serve this dish with breadsticks to make sure you eat every last bite of this delicious sauce.
I topped my fettuccine alfredo with fresh shredded parmesan and parsley.
Parsley from my mini herb garden.
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