Thursday, August 4, 2011

Fettucine Alfredo

Fettucine Alfredo is a favorite around here. It is one of the most simple yet deliciously creamy pasta dishes ever. We love ours loaded with garlic and basil and served with hot fresh garlic bread. Daddy and the tiny boy love meat so they usually grill steak while Mama makes dinner.

Fettucine Alfredo ingredients
1 lb. fettucine
1 1/4 c. heavy cream
1 1/2 c. grated parmesan, fresh is best*
7 tbsp. sweet cream butter
1/2 c. chopped fresh basil
5-6 cloves garlic, minced
salt & pepper

*If you like a creamier alfredo cut the parmesan down to 1 1/4 c. when you make it and sprinkle more on top once it's cooked. That way you get the full parm flavor but a creamier pasta.

Garlic Bread ingredients
Loaf of French Bread
8 tbsp. sweet cream butter (one stick, 1/2 c.)
1/3 to 1/2 c. chopped fresh basil (it's up to you)
5-6 cloves garlic, minced
salt & pepper

Garlic Bread (prep first):
1. Let the stick of butter sit until room temperature
2. Turn on the oven to 350 degrees
3. Chop all the basil and mince the garlic (separate in half for bread and fettucine)
4. Slice the French bread in half lengthwise
5. Saute minced garlic in 1 1/2 tbsp. of the butter -about two minutes until soft and golden but not brown.
6. Let cool in a bowl about 5 min then mix in rest (6 1/2 tbsp.) of the room temperature butter.
7. Mix in the basil with a little salt and pepper, to taste
8. Spread on each half of the French bread
9. Pop in the oven when you put the pasta on to boil
About 8 minutes for softer bread, or 10+ minutes for crispier bread

Fettucine Alfredo (second):
1. Boil the water for the pasta
2. While the pasta cooks (after you pop in the garlic bread), in a medium sauce pan, saute your garlic in 1 1/2 tbsp. butter -about two minutes until soft and golden but not brown.
3. Put in the rest of the butter (5 1/2 tbsp.) and let it melt
4. Pour in the heavy cream and parmesan and whisk it together well, then bring to a boil.
5. Toss in the basil and twist in some salt and pepper, to taste
6. Pour into the drained pasta and mix well.
Serve immediately (with or without steak)

Makes 6 good sized servings.

Serving suggestion: side salad of any kind


  1. OK! It's 9:30 PM and much too late to prepare this great looking meal! My stomach is doing flips now.....m/m/m/m!

  2. We LOVE it, Jim. I make it least twice a month. I hope you make it and love it. There is no such thing as too much garlic or basil in this house! :) Thanks.