Baked Fettuccine Alfredo

Lynnda Cloutier

By
@eatygourmet

Obviously fettuccine is standard in this dish, but if you have any other long stranded pasta, you can use that instead. Some tube shaped pasta, like penne is fine,too, as long as they’re fully submerged.from cuisine at home, I think


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Serves:

6

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 lb. dry fettuccine, snapped in half
2 cups low sodium chicken broth
1 1/2 cups water
1 tbsp. minced fresh garlic
minced zest and juice of 1 lemon
1 tsp. kosher salt
2 cups half and half
2 cups grated pecorino, asiago, or parmesan cheese
2 tsp. black pepper
1/2 cup fresh bread crumbs
1/3 cup grated pecorino cheese
1/4 cup chopped fresh parsley

Directions Step-By-Step

1
Preheat oven to 400.
2
For fettuccine, mix pasta, broth, water, garlic, zest, lemon juice and salt in a 9 x 13 inch baking dish. Cover dish with foil and bake 20 minutes. Uncover dish; stir pasta with fork, cover and bake 20 minutes.
3
Stir in half and half, 2 cups cheese, and pepper. Cover casserole and bake 15 minutes. Remove foil, stir casserole and bake, uncovered, 10 minutes more.
4
Preheat broiler to high with rack 6 inches from element. For the topping, mix bread crumbs, 1/3 cup pecorino, and parsley. Sprinkle topping over casserole and broil til golden, 3 to 5 minutes. Serves 6

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian