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Comfort food – Easy, delicious, fettuccine alfredo

Even though it was a beautiful, sunny, 70-degree, perfect day here in the Pacific Northwest, tonight I needed some comfort food. Oh, its been a few months for the record books, and its all coming to one big stressful peak in the next week. FUN! So I wanted something that I wanted, just because I wanted it. A good spaghetti sauce takes too long, so I went for some simple fettuccine alfredo. I don’t know how “traditional” this particular version is, or how correct I am technically with the name, but it works for me and that’s all that matters.

In my very humble opinion, you only need 5 ingredients for a good white sauce.

1. Butter
2. Garlic
3. Dairy (Heavy Cream &/or Half and half)
4. Cheese (Parmigiano Reggiano please!)
5. Salt

Put a pot of water on to boil, then start the sauce by melting 1/2 a stick of butter in a large pan over medium-low heat. Add about 1 Tbsp of garlic.

 
Stir it around for about 30 seconds.
 
Add in a half-pint of heavy whipping cream.
 

And a half-pint of half & half.

 
Add to your pot of boiling water as much broccoli as your family will eat. Pull it out after about 2 minutes. You want to leave it some life!
 
 Take your favorite Parmigiano Reggiano out and grate it.
 

Meet my 5th child. This is my kitchen baby. I love it more than any other appliance I could ever own. Ever. It makes so much about cooking and baking SO much easier. It also came with a whole box of other goodies for it. The cheese grater is in a close tie with the mixer bowl + dough hook for my real favorite though. This cheese grater has saved me SO much time in the kitchen. So much.

 
 
So shred your cheese however you like. By hand, with your favorite kitchen machine, whatever!

Add in some salt. Use caution when salting pre-cheesing. The cheese adds a lot of salty goodness to the sauce!

 

Let the sauce cook, stirring frequently, over medium-low heat until it starts bubbling. Add in the cheese slowly, about 2-3 cups, stirring frequently.

The keys to a good white sauce are low heat, slow cooking, lots of stirring, and GOOD cheese. After the sauce, still over medium-low heat, starts to bubble and thicken after the addition of the cheese  Take a piece of the cooked broccoli, and then dunk it in the sauce.

When the sauce clings to the broccoli, its done! If its not quite there yet, keep it on a low low LOW simmer, and cook it down a bit. There’s always the option to add more cheese too! You can’t go too wrong with Reggiano.

 
If you are in the mood for some meat or seafood in this, its wonderful. I usually cook some chicken to go with it. This time, I opened up a can of lump crab meat and dumped it in before I put the sauce on my pasta. YUM. I definitely prefer fresh, but the canned was easy, and there. Sometimes you just have to do what you have to do, right?
 
Do you like my fancy paper serving bowl? Do ya?
 
My plates are somewhere in here.
 
 

Or quite possibly in here.

 
And those are the “organized” areas of the house. Please let me go to sleep and wake up totally moved into our new house that has yet to be found? Pretty please? The movers come in SIX days. We leave for the great state of Michigan one week from tonight. Hold me. I’m watching “Hoarders” right now. Its making me feel mildly better about my own chaos at the moment. Thank God for small favors.

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Fettuccine Alfredo

Fettuccine Alfredo

Yield: 6 people
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Easy alfredo sauce is homemade, and you'll never have a better one. Don't look at the calorie count either. No good can come from that. Just enjoy a slightly naughty dinner that tastes incredible.

Ingredients

  • 6 tablespoons butter, salted
  • 2 cloves fresh garlic, thinly sliced
  • 1 pint heavy cream
  • 2-3 cups parmigiano reggiano
  • salt to taste

Instructions

  1. Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
  2. Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 795 Total Fat: 68g Saturated Fat: 41g Trans Fat: 2g Unsaturated Fat: 20g Cholesterol: 206mg Sodium: 2016mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 31g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Cheesy Alfredo Chicken Rigatoni - Or Whatever You Do

Wednesday 7th of January 2015

[…] posted my alfredo recipe quite a while ago, back in the early days of the blog. As you can see, my photography skills […]

A Cooks Quest

Monday 13th of June 2011

Looks yummy! That is how I make my sauce too and it always hits the spot.