Easy Fettuccine Alfredo

Name: Easy Fettuccine Alfredo
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams butter, cubed; 85 grams package cream cheese, softened and cubed; 113 grams uncooked fettuccine; 61 milliliters milk; 33 milliliters grated Parmesan cheese; 2 servings White pepper, optional

Easy Fettuccine Alfredo is From preparation to the plate, this recipe takes around 25 minutes.

Instructions

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.

Ingredients you will need

Cream Cheese

Butter

Pasta

Milk

Equipment you will use

Sauce Pan

Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through.

Ingredients you will need

Parmesan

Pepper

Drain pasta and transfer to a serving bowl.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Pour sauce over fettuccine; toss to coat.

Ingredients you will need

Fettuccine

Sauce

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

57grams

butter, cubed 85grams

package cream cheese, softened and cubed 113grams

uncooked fettuccine 61milliliters

milk 33milliliters

grated Parmesan cheese 2servings

White pepper, optional

Recommended wine: Pinot Grigio, Unoaked Chardonnay

Pinot Grigio and Unoaked Chardonnay are great choices for Fettuccine Alfredo. Creamy, cheesy, buttery alfredo dishes can pair beautifully with an unoaked chardonnay or a pinot grigio. You could try Bollinger Brut Special Cuvee. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.