Fettuccine Alfredo | Seanna's Kitchen

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.

Boil Water. Get the water boiling for the pasta. Put 4 quarts of cold water into a stock pot and set it on high heat to boil. While you are waiting for the water to come to a boil, start making the Sauce.

Start the Sauce. Put the butter and heavy whipping cream into a sauce pan and turn the heat on Medium-Low. Bring the butter and cream up to a boil, stirring continuously with a whisk until the sauce thickens. This should take about 1 minute. When the sauce is thick and creamy, turn off the heat. Then, check to see if the pot of water is boiling yet.

Back to the Pasta. Wait until the water begins to boil and then add 2 Tablespoons of Salt to the boiling water. Add the entire box of pasta to the boiling water and stir occasionally to make sure the pasta doesn't stick together. You want it to loose and freely moving around in the water. The pasta will take about 8-10 minutes to cook.

Transfer Pasta to Sauce. When the pasta is just about al denté, turn the sauce back on low and transfer the pasta directly from the boiling water into the sauce pan. Quickly toss the pasta, making sure that all of the pasta is coated with the cream and butter.

Finishing the Sauce. Finally, add all of the Parmigiano-Reggiano, a little salt and pepper, a few gratings of fresh nutmeg, and toss the pasta continuously creating a beautifully creamy sauce.

Serve Immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens