15-Minute Creamy Fettuccini Alfredo
Quick and easy decadent creamy Alfredo.
Yield
6 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
cubed |
|
| ¾ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
heavy whipping cream
|
|
| 8 | ounces |
pasta, fettuccine
cooked and drained |
|
| ⅛ | teaspoon |
nutmeg
fresh grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
cubed |
|
| 177 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
heavy whipping cream
|
|
| 231.2 | ml/g |
pasta, fettuccine
cooked and drained |
|
| 0.6 | ml |
nutmeg
fresh grated |
|
Directions
In a large saucepan, stir and slowly melt together the cream cheese, parmesan, butter, and cream.
Heat gently, stirring, until smooth.
Meanwhile cook the fettuccine to "al dente" or to your taste. Drain, do not rinse the pasta, you want it well drained enough that it will stick to the sauce.
Add hot, cooked fettuccine and toss until the sauce coats the pasta evenly.
Serve immediately, sprinkled with a dash of nutmeg.
