Browned Butter Fettuccine Alfredo Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
22 mins
-
Total Time
27 mins
-
Servings
5
-
Calories
910 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Browned Butter Fettuccine Alfredo Recipe
Description
The Browned Butter Fettuccine Alfredo recipe starts by boiling fettuccine pasta until al dente, then setting it aside with a light drizzle of olive oil to prevent sticking. Butter is melted and cooked over medium heat until it browns and releases a deep nutty aroma, forming the sauce's flavor base. Thinly sliced garlic is added and cooked briefly before pouring in heavy cream and bringing the mixture to a gentle boil.
Simmering reduces the cream sauce by about one-third, concentrating flavors and thickening the texture. Grated Parmesan cheese is slowly whisked in until the sauce becomes smooth and coats the back of a spoon. Frozen peas are stirred in for a touch of sweetness and color, then the heat is removed.
The cooked fettuccine is combined with the sauce, ensuring every strand is well coated and flavorful. Seasoned with cracked salt and pepper to taste, the dish is completed with optional extra Parmesan on top. This sauce can be frozen and reheated gently with added cream to maintain texture, and pasta can be stored separately frozen, reheated by brief boiling.
Ingredients
- 1 pound Fettuccine pasta dry
- 6 tbsp butter unsalted
- 2 garlic thinly sliced, cloves
- 2 cups heavy cream
- 4 ounces Parmesan Cheese 3/4 cup, grated
- 1/2 cup peas frozen, thawed
- salt cracked, to taste
- black pepper cracked, to taste
Instructions
- Fill a large pot with water and place over high heat. Once water comes to a boil, add pasta and a small handful of salt.
- Boil pasta, stirring occasionally until al dente, about 7 minutes. Drain and toss with a small drizzle of extra virgin olive oil. Set aside.
- Place a large skillet over medium heat and melt butter. Continue to cook butter until browned and a nutty flavor comes through, 4 to 5 minutes.
- Add garlic and cream and increase heat to medium-high to bring to a boil. Lower heat and simmer until mixture reduces by 1/3, 5 to 7 minutes. Season with salt and pepper.
- Slowly whisk gratedParmesan into the cream mixture until fully incorporated and smooth. Continue to simmer sauce for 2 to 3 minutes or until thick enough to coat the back of a wooden spoon.
- Stir in peas and remove from heat. Toss fettuccine into the browned butter alfredo sauce until completely coated. Adjust seasonings. Top with extra grated Parmesan if desired and serve.
Notes
- To freeze the Alfredo sauce, cool completely, then place in a freezer bag with air removed and freeze flat for up to 3 months.
- Reheat the sauce slowly over low heat, stirring frequently and adding small amounts of milk or cream to regain smooth consistency and prevent separation.
- Freeze cooked pasta separately in freezer bags after cooling, flat for up to 3 months.
- Reheat frozen pasta by briefly boiling it for 30 seconds to 1 minute until warmed through, then combine with reheated sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 910 kcal
% Daily Value*
| Calories | 910kcal | 46% |
| Carbohydrates | 71g | 24% |
| Protein | 25g | 50% |
| Fat | 60g | 92% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 263mg | 88% |
| Sodium | 405mg | 17% |
| Potassium | 356mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2189IU | 44% |
| Vitamin C | 7mg | 8% |
| Calcium | 355mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
