Easy Fettuccine Alfredo Recipe
- 4 ounces uncooked fettuccine
- 1/4 cup milk
- 1/4 cup butter, cubed
- 1 package (3 ounces) cream cheese, softened and cubed
- 1/3 cup grated Parmesan cheese
- White pepper, optional
- 1. Cook pasta according to package directions. In a saucepan, heat milk and butter until butter is melted. Stir in cream cheese and heat until melted. Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through. Drain pasta and transfer to a serving bowl. Pour sauce over fettuccine; toss to coat. Yield: 2 servings.
3/4 cup: 624 calories, 44g fat (27g saturated fat), 123mg cholesterol, 639mg sodium, 43g carbohydrate (5g sugars, 2g fiber), 18g protein.
Reviews for Easy Fettuccine Alfredo
"Following the recipe, this is easily the worst 'Alfredo' that I've ever eaten in my life. The sauce was not creamy, and the parmesan cheese gave it an unpleasant tang that I couldn't get out of my mouth fast enough. I will not be making this again."
"So easy! I also sautéed 4 garlic cloves (sliced). Then I added about 1 tsp garlic salt and 1 TBSP pasta sprinkle (Penzey's) at the end."
"I sauteed garlic in a little olive oil and also added a little pepper. Quick, simple and the kids love it! Also, my daughter is lactose intolerant, so I used lactaid milk, margarine and Kraft Parmesan cheese is lactose free."
"This is my second time making it. So easy and quick! I love the texture and flavor that the cream cheese adds to the sauce! Way to go on your scout project!"
"Quick, simple and delicious! We are garlic lovers so I did add a little more garlic."
"Good, but made way too much as a side dish for 2. Next time I'd use 2 oz. pasta."
"This was great I made this to feed eight ****** Linda"