Real Recipes From Real Home Cooks ®

fettuccine alfredo

(1 rating)
Recipe by
Jackie O'Callaghan
Carmel, IN


(1 rating)
yield 4 -6
prep time 15 Min
cook time 20 Min

Ingredients For fettuccine alfredo

  • 1 lb
    fettuccine pasta
  • fresh, torn basil
  • 6 Tbsp
    unsalted butter
  • 2
    shallots, minced
  • 1 c
    heavy cream
  • 1 c
    grated parmigiano- reggiano
  • 1/2 tsp
  • 1/2 tsp
  • pinch nutmeg
  • pinch red pepper flakes
  • 7
    strips turkey or veggie bacon

How To Make fettuccine alfredo

  • 1
    Cook bacon until very crisp and crumble Cook pasta in salted water until al dente. Drain in a colander reserving 1/4 cup of the pasta liquid While pasta is cooking, melt the butter in a saucepan over medium-high heat. Add shallots and saute until tender. Add cream and bring to a boil. Add salt, pepper, nutmeg and red pepper flakes. Cook until sauce is reduced slightly, about 5 minutes. Return the pasta to the pot it was cooked in with the reserved liquid. Add butter cream sauce and half of the cheese. Toss thoroughly Sprinkle with remaining cheese and add basil