Fettuccine Alfredo is a guilty pleasure! It’s another one of the first things that D.J. made me, and it’s such a guilty pleasure, you’ll forget all about the calories, and just dive into the creamy cheesy pasta without any guilt. This 30-Minute Fettuccine Alfredo will knock your socks off after one bite, but be careful because after cooking it once, your family will be asking for it again and again!
Alfredo is just sinfully delicious, and full of cream, butter and cheese. Can it get much better? I’m sure you could make this
Fettuccine Alfredo a little bit lighter, but when you only have it every once in a while, I say go for it. There is peas in it though, so that makes it healthy, right?
I love this recipe soooo much, especially because I don’t have to cook it! Mine didn’t even make it to the plate before I destroyed the pot… I looked like a savage, and like it was my last meal, but I didn’t care how I looked, I went to town on this dinner, and enjoyed every minute of it!!
See that… there is even alfredo sauce on my arm. I wasn’t lying when I said it was sinfully delicious!
There are a few different ways to serve
Fettuccine Alfredo, you can skip the fettuccine and cook penne, which D.J. prefers. Adding a little bit of prosciutto with the peas kicks the pasta up just enough to make it a meal perfect for a date night in (or just to impress someone special).
Fettuccine Alfredo makes a great weeknight meal since it is ready in about 30 minutes. By cooking the pasta at the same time as the sauce, you kill two birds with one stone, and before you know it, dinner is ready!
1, 16 oz pkg fettuccine
1 1/2 (3/4 cup) sticks butter
1 pint heavy whipping cream
1 1/2 – 2 cups of fresh, finely grated peccorino romano (parmesan cheese)
1 tsp salt
1/2 tsp black pepper
3/4 cup of peas
Cook fettuccine according to package directions, drain and set aside.
In a large pot or deep skillet, melt butter until it starts to bubble and becomes frothy.
Slowly add heavy whipping cream, continuously whisking very vigorously until just before boil (do not let it boil!)
Slowly add cheese and salt and pepper and continue to whisk until it is completely melted in and smooth
Remove from heat and continue to whisk until sauce thickens – about 4 minutes. I like to transfer mine to a large metal bowl to do this.
In the same pot you made the sauce in, add pasta, peas and the sauce, and use tongs to gently toss until the pasta is completely covered in sauce.
For the FREE printable version of the recipe, click the link below for a PDF to add to your collection.