Fettuccine Alfredo
Fettuccine Alfredo
Ingredients
For the Fettuccine Alfredo
- 1 pound fettuccine pasta
- 1 tablespoon salt, plus more, as needed
- 1/2 cup Kerrygold Pure Irish Butter, (1 stick)
- 2 tablespoons garlic, minced, fresh preferred
- 2 cups heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh parsley, finely chopped, plus more for garnish
- 1 1/2 cups Parmesan cheese, freshly grated, up to 3 cups for extra cheesiness
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the fettuccine pasta. Cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta is cooking, melt the Kerrygold Pure Irish Butter in a separate large pan or skillet over medium heat. Once the butter is fully melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min
- 3
Pour the heavy cream into the pan with the butter and garlic. Add the Italian seasoning, 1/4 teaspoon of nutmeg, and a pinch of salt. Stir all the ingredients together.
⏱️ 2 min
- 4
Reduce the heat to low and allow the sauce to gently simmer. Stir occasionally. The sauce will initially appear thin but will gradually thicken as it simmers. This may take 5-7 minutes.
⏱️ 7 min
- 5
Once the sauce has started to thicken, stir in the chopped fresh parsley and 1 1/2 cups of grated Parmesan cheese. Continue to stir until the cheese is fully melted and incorporated, and the sauce reaches your desired creamy consistency. If you prefer a cheesier sauce, add more Parmesan cheese, up to 3 cups total.
⏱️ 3 min
- 6
Drain the cooked fettuccine pasta and immediately add it directly to the pan with the Alfredo sauce.
⏱️ 1 min
- 7
Using tongs, thoroughly toss the pasta with the sauce until every strand is evenly coated. Serve immediately, garnished with additional fresh parsley and Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo
Ingredients
For the Fettuccine Alfredo
- 1 pound fettuccine pasta
- 1 tablespoon salt, plus more, as needed
- 1/2 cup Kerrygold Pure Irish Butter, (1 stick)
- 2 tablespoons garlic, minced, fresh preferred
- 2 cups heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh parsley, finely chopped, plus more for garnish
- 1 1/2 cups Parmesan cheese, freshly grated, up to 3 cups for extra cheesiness
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the fettuccine pasta. Cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta is cooking, melt the Kerrygold Pure Irish Butter in a separate large pan or skillet over medium heat. Once the butter is fully melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min - 3
Pour the heavy cream into the pan with the butter and garlic. Add the Italian seasoning, 1/4 teaspoon of nutmeg, and a pinch of salt. Stir all the ingredients together.
⏱️ 2 min - 4
Reduce the heat to low and allow the sauce to gently simmer. Stir occasionally. The sauce will initially appear thin but will gradually thicken as it simmers. This may take 5-7 minutes.
⏱️ 7 min - 5
Once the sauce has started to thicken, stir in the chopped fresh parsley and 1 1/2 cups of grated Parmesan cheese. Continue to stir until the cheese is fully melted and incorporated, and the sauce reaches your desired creamy consistency. If you prefer a cheesier sauce, add more Parmesan cheese, up to 3 cups total.
⏱️ 3 min - 6
Drain the cooked fettuccine pasta and immediately add it directly to the pan with the Alfredo sauce.
⏱️ 1 min - 7
Using tongs, thoroughly toss the pasta with the sauce until every strand is evenly coated. Serve immediately, garnished with additional fresh parsley and Parmesan cheese if desired.
⏱️ 2 min