Fettuccine Alfredo

Michael and grandson Cameron are having a “boy’s night out” for dinner. I am home alone, left to my own defenses with fettuccine pasta, cream, butter, and Parmesan cheese on hand. Well, it was inevitable. I made fettuccine Alfredo. Simple. Easy. Divine. I feel like I just walked out of the Olive Garden restaurant. My coronary arteries are probably complaining but my tummy is happy.


Fettuccine Alfredo
  • 4 oz dry or refrigerated fettuccine noodles
  • 2 TBS butter
  • 1 clove garlic minced finely
  • Freshly ground black pepper to taste
  • Pinch of red pepper flakes
  • ¼ cup half and half
  • ¼ cup finely grated fresh Parmesan cheese
  • Freshly grated nutmeg, just a smidgen
  2. Cook the pasta according to the package directions for al dente. While the pasta cooks, melt the butter in a small saucepan. Add the garlic and pepper flakes and cook stirring for just a minute. Pour in the half and half and heat but do not boil. Add the Parmesan cheese and stir until melted and smooth. Add freshly ground pepper to your liking. Drain the pasta but do not rinse. Place the pasta in the pan with the sauce and stir to coat. Serve immediately with a little extra grated Parmesan and a touch of freshly grated nutmeg. Makes two servings. If you eat both of them, hide the evidence.



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