From saltandlavender.com
Quick and Easy Alfredo Sauce
Ingredients
Ingredients
- 8 ounces uncooked fettuccine
- 4 ounces cream cheese, softened
- 2 tablespoons butter
- 1 cup heavy/whipping cream
- 2 large cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- salt and pepper
Steps
- Boil a salted pot of water for the 8 ounces fettuccine. Cook it al dente according to package instructions.
- Microwave the 4 ounces cream cheese in 20-30 second intervals until it's very soft.
30 seconds
- Meanwhile, add 2 tablespoons butter, 4 ounces cream cheese, 1 cup cream, and 2 large cloves garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce, or use a whisk.
- Once the 4 ounces cream cheese has been incorporated into the sauce, let it gently bubble for 3-4 minutes or until the sauce has reduced a bit. Stir occasionally.
3-4 minutes
- Stir 1 cup parmesan into the sauce, and let it melt in (about 30 seconds), then take it off the heat. The sauce should be thick enough by now, but if you want to reduce it more, let it cook for a bit longer. Keep in mind the sauce will thicken more as it cools/sits. Add a splash of the hot pasta water prior to draining the pasta if it gets too thick. Toss with the drained pasta and season with salt and pepper as needed.
- Toss the sauce with the drained 8 ounces fettuccine and season with salt and pepper as needed.
Nutrition
Per serving
- kcal
- 677
- protein
- 19 g
- carbs
- 47 g
- fat
- 46 g