How to make Fettuccine Alfredo

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt provides creaminess with fewer calories, while milk is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in fat and calories, while a cheese blend can be more affordable.

Fill a pot with water and place it on high heat to boil.

Add a good helping of salt to the water and mix it around.

Wait for the water to come to a boil, bubbling around the sides.

Add fettuccine pasta to the boiling water, fanning it out without breaking it.

Cook the pasta for 9 to 11 minutes until al dente, checking for a slight bite.

In a pan over medium heat, add butter, garlic paste, and nutmeg.

Stir the butter, garlic, and nutmeg until fragrant, about 1 minute.

Add thickened cream to the pan and mix well, ensuring it doesn't boil.

After 4 to 5 minutes of simmering, add fresh parmesan cheese and mix through.

Turn the heat down to low and let the cheese melt into the sauce for another 3 minutes.

Drain the cooked pasta in a colander, ensuring all water is removed.

Add the drained pasta back into the pan with the sauce on low heat.

Gently coat the pasta in the sauce.

Turn off the heat and plate the pasta, sprinkling extra parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens