Fresh Fettucine Alfredo

Fresh Fettucine Alfredo


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It's pasta night and what could be better than fettuccine alfredo? This recipe implements the freshest ingredients in order to get your pasta to its full flavor potential!

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Chicago, IL

Time needed

20 min cooking

Serving Size / Yield

4 servings


  • 1 pound fresh fettuccini
  • 1 tablespoon olive oil
  • dash of salt
  • 1/2 stick butter
  • 1/3 cup flour
  • 1 package cream cheese
  • 1 tablespoon minced garlic
  • 1 yellow onion
  • 2 cups milk, 2%
  • 3/4 cup grated parmesan
  • salt and pepper

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Boil the water and add in the fettucine, salt, and olive oil. Drain when the pasta is al dente.

In a medium-heat skillet, melt the butter. Chop the onion very finely. Saute the onion and garlic for 2-4 minutes. Add in the flour and stir until it's light brown and gives off a nutty scent.

Add in the cream cheese and stir with a whisk for 3-4 minutes. Stir in the milk a little bit at a time. Add in the parmesan and allow the sauce to simmer until the parmesan has melted. Taste for flavor and consistency. If the sauce is too runny, add more parmesan. If the sauce is too thick, add more milk. Add salt and pepper as needed and pour the sauce over the pasta in a large serving dish.

Add in your favorite things: asparagus, shrimp, broccoli, chicken. The sky's really the limit, but personalize your fettucini alfredo and enjoy!

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