How to Make Fettuccine Alfredo - The Basics on QVC

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bring a large pot of water to a boil.

Add a lot of salt to the boiling water until it tastes salty.

Add ½ pound of fettuccini to the boiling water and cook until al dente, about 8 minutes.

In a skillet, combine butter and heavy cream and let it melt together over low heat, simmering gently for about 8 minutes.

Grate ¾ to 1 cup of parmesan reggiano cheese finely.

Taste the pasta to check if it’s done by pulling out a strand and checking for no white center.

Once the pasta is ready, use tongs to transfer it directly from the pot to the skillet with the cream and butter, allowing some pasta water to come with it.

Sprinkle the grated parmesan reggiano cheese into the skillet and mix everything together until combined.

Serve the pasta on a plate, turning the plate and tongs as you do so, and top with freshly ground black pepper and a little freshly grated nutmeg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens