Fettuccine Alfredo

A slightly more indulgent vegetarian offering, this simple yet elegant main entree is perfectly portioned for two, but it also makes a welcomed side dish for the family. Top with freshly grated Paramesan and chopped chives. (Although it's not part of this recipe, you could add grilled chicken.)

Love it!
Fettuccine Alfredo
  1. 8 ounces dried Fettuccini
  2. ⅓ cup Challenge Unsalted Butter
  3. 1 teaspoon garlic pressed or minced (2 cloves)
  4. ½ cup milk*
  5. ½ cup heavy cream*
  6. 2 teaspoons cornstarch
  7. ½ cup fresh finely grated Parmesan cheese
  8. ¼ teaspoon salt (optional – add to taste)
  9. ⅛ teaspoon black pepper
  10. ⅛ teaspoon nutmeg
  11. 1 Tablespoon fresh minced Chives
  1. 1

    Cook fettuccine according to package directions in a large pot of boiling water. Drain.

  2. 2

    Meanwhile, melt butter in a large skillet over medium-low heat. Add garlic and sauté until golden.

  3. 3

    In a cup, add milk to cornstarch to create slurry and then stir into butter mixture. Add cream; stir until thicken. Add Parmesan cheese, salt, black pepper and nutmeg: stir and cook for an additional minute.

  4. 4

    Add cooked fettuccini to the sauce, stir to coat pasta. Garnish with chives and serve immediately.

Note: * Milk and cream can be replaced with half and half, or for a thinner sauce use all milk.

Source: Challenge Home Economist


Add Comment

A classic!



"absolutely awesome"