I’m really excited to share this One-Pan Fettuccine Alfredo with you. It’s a recipe I have been working on since I posted my popular One Pan Chicken Alfredo. I wanted a pure, traditional Fettuccine Alfredo adapted to a one pot method. This is really easy to make, and I know you are going to love it. The pasta is tender, and the sauce is creamy and rich. It’s perfect as a side dish or as the main meal.
Start with a pan big enough to hold the pasta. I use a large sauté pan with a lid. Add water, cream, butter, peeled garlic clove, salt, pepper, and uncooked pasta to the pan. Bring mixture to a boil and give it a little stir. Turn down heat and cover.
Let the mixture simmer, covered, 15-20 minutes, or until pasta is tender. Remove garlic clove, stir pasta together, then remove from heat.
Add 2 cups of freshly shredded parmesan cheese. I use a microplane to shred the cheese from a block of parmesan. The large blocks can be expensive, but they last forever!
If you are subsitituitng pre grated cheese in this recipe, start with less cheese. Packaged shredded cheese has stabilizers that keep the cheese from clumping, and those stabilizers will also thicken the sauce.
Serve immediately. Sprinkle with additional parmesan if desired.
- 8 oz of uncooked dry fettuccine
- 1 cup of heavy cream
- 2 cups of water
- 4 tablespoons of butter
- 1/2 teaspoon of kosher salt
- freshly ground pepper to taste
- one clove of garlic peeled
- 2 cups of freshly shredded Parmesan cheese
Combine cream, water, butter, salt, pepper, garlic clove, and pasta in a pan.
Bring to a boil and stir.
Reduced heat to a low simmer and cover.
Let pan simmer, covered, 15-20 minutes, or until pasta is tender.
Remove pan from heat, remove garlic clove and stir in cheese.
Just a note: Fettuccine Alfredo does not reheat well. The sauce breaks and the pasta is oily. For our family of four, I make just enough for one serving each, which is this recipe. If you are serving more than four or you need larger portions, you can double this recipe.
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