This fettuccine alfredo pasta recipe takes a delicious spin on a traditional garlic alfredo. Want to know the trick for great alfredo flavor without the garlic mouth aftermath? Read on…
My family used to love going out for italian, especially at Olive Garden. But the cost to eat there was so high and often our tummies would ache afterward. So I knew I needed to create a recipe we could enjoy at home with high quality ingredients and at a fraction of the price.
Since I have endometriosis, eating dairy is a special treat and I want to have the highest quality organic ingredients to reduce the estrogen content and eliminate the GMOs. So here I really think it’s worth going organic where you can and getting high quality cheese. You really will taste the difference!
I love cheese and usually spend a bit extra to get organic and high quality cheeses to make my special treat even more special, but you can use whatever brands you like. Just know that using a brick of parmesan from the specialty cheese/ deli area of your local grocery store will give you a much richer flavor and it will last you quite a while since you need less to get the same flavor. Want something extra special and fun? Click here to learn how to make your own freshly grated parmesan cheese yummy 🙂
- 3 Tbs butter
- 1 cup heavy cream
- Pinch of nutmeg
- Pepper to taste
- ¼ cup parmesan cheese, grated
- ¼ cup asiago cheese, grated
- 12 oz fettuccine pasta, cooked & drained
- Fill a large pot with water for the pasta, season with salt, place on high heat, and bring to a boil.
- If grating your own cheese, grate ¼ cup of each and set aside.
- Put the butter and cream in a 12" skillet or pan large enough to toss the sauce and pasta. Add the nutmeg, salt, and pepper. Heat on medium heat, stirring often, and watch closely to avoid having the milk mixture boil over.
- Cook over medium heat until the sauce has thickened and reduced by ⅓ (around 5-8 minutes). You will begin seeing the bottom of the pan as your stir through the cream mixture.
- Add the the parmesan and asiago cheese. Mix stirring constantly until the cheese has completely melted. Remove from the heat and cover until the pasta is finished.
- Cook the pasta, drain, and toss with the sauce. Serve immediately.