Discover the ultimate indulgence in just 15 minutes! Our creamy fettuccini alfredo pasta recipe promises effortless gourmet satisfaction. Enjoy silky smooth and cheesy pasta made with the finest ingredients. Try it now for an unforgettable culinary experience. #PastaRecipe #EasyCooking #AlfredoPerfection
Sure! Here are the ingredients for a creamy fettuccini alfredo pasta that can be ready in just 15 minutes, presented in both bulleted and SEO-friendly formats:
<ol>
<b><u>Ingredients for 15-Minute Creamy Fettuccini Alfredo Pasta:</u></b>
<li>1 package (1 pound) fettuccini pasta</li>
<li>1/2 cup heavy cream</li>
<li>1/2 cup grated Parmesan cheese</li>
<li>1/4 cup butter, divided</li>
<li>2 cloves garlic, minced</li>
<li>Salt and pepper, to taste</li>
<li>Optional: Chopped parsley for garnish</li>
</ol>
<b>Keywords:</b>
-fettuccini alfredo
-easy
-15 minutes
-creamy
-pasta
-heavy cream
-Parmesan cheese
-butter
-garlic
-salt
-pepper
-parsley
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Steps
## Creamy Fettuccini Alfredo Pasta (15 Minute Recipe)
### Difficulty: Beginner
### Total Time: 15 minutes
### Equipment:
#### For Cooking Pasta:
Large pot with lid
Colander
Measuring cups and spoons
#### For Making Alfredo Sauce:
Nonstick skillet with high sides
Spatula
Wooden spoon
Measuring cups and spoons
### Ingredients:
**Note:** Always buy quality products within their 'Best Before' or 'Use By' dates whenever possible.
_**For the Pasta:**_
- One pound fettuccini pasta—16 ounces (around ½ box).
- Salt
- Two quarts water
_**For the Creamy Alfredo Sauce:**_
- Two cups milk - whole milk will yield the creamiest results (½ quart or 34 oz.)
- Two tablespoons cornstarch
- Two tablespoons butter or two tablespoons extra virgin olive oil (whichever you have in hand will work).
- ¼ tsp garlic powder or use one fresh garlic clove crushed and minced into a pulp to infuse a more powerful 'al dente' garlic kick into the final blend
- ½ teaspoon Italian seasoning—use a quality imported (Italian sourced) brand; check your local specialty store
- One cup grated Italian hard cheese of your choice-such as pecorino, asiago, or parmesan; buy a genuine imported, quality wedge instead of pre-grated for a superior Alfredo sauce, it makes all the difference!
- ½ tsp black pepper – freshly ground, for best flavor, and to taste.
- ¼ teaspoon nutmeg; again opt for freshly ground nutmeg powder for its incredible difference it lends to sauces and creamy creations (you wouldn't believe how bland ready-ground nutmeg powder is versus freshly grounded - there's just no comparison; you will see it with your very first whiff, let alone on tasting; nutmeg powder quickly degenerates over time, making its freshness paramount - so only opt for small bottles that you can finish quickly).
Optional Ingredients you May Add and Customize to Fit Your Preference:
- 2-3 tbsp parsley flakes (¼ cups if using chopped). Always chop fresh for best flavor as dried parsley doesn't taste great and has little aroma unless you find truly 'Premium' quality parsley flakes sourced from reputable brands known for organic & superior spices
- ¼ tsp of cayenne pepper.
- Grated mozzarella on the serving (though traditional fettuccini Alfredo does not contain any mozzarella) adds visual and flavor depth
- Your beloved Italian dried chili flakes for heat seekers, though traditional fettuccini does not carry these. Add these on at the serving - not during the preparation
- Protein additions if converting Alfredo pasta into a one-dish meal:
- You can't go wrong with grilled, broiled or baked salmon/shrimp and fettuccini for a heavenly seafood and creamy cheese affair! Try it; you have our word you won't look back...
- Grilled or Pan-seared Boneless, Skinless Chicken Breast Slices, for that classic Americanized spin - a crowd-pleaser! We say go for it because, well why not?... It does take away the traditional Italian authenticity of this glorious Italian creation; but hey when cravings arise...
- sautéed asparagus or chopped, steamed broccoli florets, for the veggie-inclined health freak that lurks in all pasta lovers (don't lie)! This will be delicious, we vouch
Remember! Alfredo should be a thick, unctuous, decadent sauce that lovingly coats al dente cooked pasta in creamy richness for every glorious mouthful with little or no extra oil atop as an authentic Alfredo doesn't carry unnecessary extra virgin olive oil (EVOO) for lubrication when serving unless one simply enjoys it that way and has their heart set on it.. But when prepared right – not required.
### Step-by-step Instructions:
_**Cook the Pasta**_
_Note:_ While some may recommend over-cooking the pasta before incorporating, fettuccini for Alfredo doesn't strictly require this step as much like regular white/yellow spaghetti for tomatoey bolognese or carbonara - fettuccini does very well holding its form (shape, size - doesn't swell massively; nor release an abundance of starch which is what requires the extra step), even when it is only cooked right (as we outline in this 15-minute method) before getting married into its gloriously thick and hearty, rich cream sauce!
1. Grab a wide and voluminous stainless steel pot; large enough to hold double the volume of the 1-pound or 16-ounce dried, uncooked fettuccini as it swells considerably; a minimum six-quart or larger-sized pot will do well. Fill almost ¾ with fresh cold water so as to account for both heating (slight expansion when heated before the pasta goes in) and ample liquid that helps release copious steam – ensuring