Fettucini Alfredo - with dairy

Fettucini Alfredo with Peas

Fettucini Alfredo
https://youtu.be/CJXTsnBZhaA

Alert!! This recipe contains dairy!! Sometimes I like to cook for myself 😋

Creamy and luscious and not complicated to make! Quick, easy with few ingredients. An Alfredo sauce can be used with many different types of pasta. I love it on fettucini. This is my homemade fettucini and you can find the recipe in my previous blog along with the link to my YouTube tutorial. You can add so many different things to this Alfredo sauce such as caramelized onions, peas, asparagus, mushrooms or even chicken if you want to give it extra protein.

Let’s begin by boiling a pot of water for the pasta to cook in... that’s how quick this Alfredo sauce is to make.

You will need: for 2 servings

3 tbsps olive oil

1 garlic clove minced

1/2 an onion, thinly sliced

1/2 cup white wine (can be omitted) but it does add an extra layer of flavour

1/2 cup cream ( I used 10% but you can use 35% if you prefer)

A handful of Parmesan cheese and a bit more for topping

A handful of frozen peas ( optional - you can add whatever vegetable you like..... or not)

Fresh parsley for garnish

Pasta water - save about one cup of your pasta water. It serves as a thickening agent for your Alfredo sauce.

Fresh or dried fettucini - enough for 2 -3 servings. If you are using fresh pasta it takes a few minutes to cook. No such thing as “al dente” when cooking with fresh pasta. As soon as it’s tender, it’s ready.

Heat your olive oil in a large frying pan, and over medium heat add garlic and onion and cook a few minutes until translucent. I’d you are using wine, this is when you want to add it. Simmer until it has totally reduced.

Once your pasta is cooked, over low heat, add the pasta to the frying pan with the garlic and onions along with 1/2 cup pasta water. Stir and drizzle the cream over the pasta. Continue to stir. It will thicken. Don’t over cook or it will dry up. Can easily be fixed by adding more cream. Stir in your peas and the handful of Parmesan cheese. 

Top with more Parmesan cheese and garnish with fresh parsley.

Best when eaten immediately. The longer it sits, the more it dries up. Also delicious the next day. Throw it back into the frying pan and heat over low to medium heat, adding more cream to it!!

Soooooooooo good😋