The Best Ever 3-Ingredient Fettuccine Alfredo Recipe
We don't have this dish very often because it's very rich and Parmesan cheese is pretty expensive. lol But when we do, it's definitely a treat!
I had this fettuccine alfredo dish growing up as a child. I could never get enough. In fact, it's amazing hot and fresh, but it's even better as a leftover.
Granted, I've changed the dish just a little bit, making it even faster and easier to make than when my mom used to make it, but it's still the same old tastes I've always loved.
Without the butter and heavy cream, you'll be saving yourself lots of grease and lots of calories with it.
With only three ingredients, this makes this particular fettuccine alfredo one of the easiest, most delicious recipes ever!
I can literally say that I can throw an entire dinner together in 15 minutes. Well . . . maybe 20, because I need 5 minutes to throw together a great salad!
Cook Time
Ingredients
- 1 regular box dry fettuccine pasta
- 1 regular bottle grated Parmesan cheese
- 1 pint half and half
Instructions
- In a large pot, fill about halfway with water, sprinkle generously with salt, place on the stove and boil at medium-high heat.
- When boiling, dump the box of fettuccine into the water and stir with a wooden spoon. Cook for about 10-15 minutes stirring occasionally.
- Check fettuccine noodles periodically so you can remove when they are fully cooked.
- In the meantime, pour your pint of half and half into a medium pot, and heat slowly on medium heat so it doesn't curdle.
- When your half and half is boiling, turn the heat to low, and slowly whisk in your full bottle of grated Parmesan cheese. Keep the temperature low or your Parmesan will melt completely and make a huge mess.
- When the noodles are done, remove from heat and strain in a colander in the sink.
- Pour your noodles into your milk and cheese mixture.
- Serve hot. We love serving this in a bowl with a great salad on the side, as it ends up being more of a soup. Yummy! Lots of flavor!
- This makes amazing leftovers without the grease or oil that traditional fettuccine dishes feature when you reheat them.
- With leftovers, I suggest you serve on a plate with asparagus and an oven-baked chicken. As it is reheated, it won't be so soupy, but will have a firmer texture and can be served reasonably on a plate.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup | |
| Calories | 415 |
| Calories from Fat | 1395 |
| % Daily Value * | |
| Fat 155 g | 238% |
| Saturated fat 7 g | 35% |
| Unsaturated fat 9 g | |
| Carbohydrates 48 g | 16% |
| Sugar 1 g | |
| Fiber 3 g | 12% |
| Protein 16 g | 32% |
| Cholesterol 32 mg | 11% |
| Sodium 334 mg | 14% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
One great thing about this recipe is that it can be the entire meal easily, or it can be a base, or a side.
As a meal, I suggest that you serve it in a bowl with an amazing salad as a side. As a base, serve it with grilled shrimp, baked, grilled or fried chicken, baked or grilled pork chops, etc. Or you can even serve it in small portions on the side with a main course.
So yummy, easy, more flavorful, and healthier for you! What more could you ask for?
Quick Poll
Fettuccine is typical made with heavy cream. What do you think of this simple recipe?
© 2013 Victoria Van Ness
