Click this link to print the recipe.

This week I’ve decided to tackle one of my favorite meals – Fettuccine Alfredo! There are a lot of recipes available but many of them call for a bunch of ingredients and have complex instructions, not to mention use a LOT of butter. In the interest of my lazy fat kid status, and the fact that Hubster won’t eat this dish, I had to find a way to make it simple. Thus, the 5 ingredient Alfredo came to be.

Fettuccine Alfredo

Ingredients
1 lb fettuccine (dry)
3 TBSP butter
1 1/2 cup cream
2 1/4 cup grated parmesan cheese
Salt
*I use heavy cream for flavor. You can substitute the heavy cream for light if you’d like to save some calories.

Utensils Needed
Large Pot
Colander

Allow butter and cream to sit out at room temperature as you begin.
Salt a large pot of water, bring to a boil, and cook fettuccine. Do not overcook, the pasta should be al dente – just a bit firm.
Drain cooked pasta into colander and return pot to stove.
Reduce stove heat to medium-low and melt butter.
Add cream to melted butter, stir.
Add cheese and stir frequently until melted and well-blended.
Return pasta to pot and coat.
Serve immediately.

Superhero Tip: You can easily make this a complete meal. As you cook your pasta, roast a chicken breast and fresh asparagus in the oven – season it with a bit of butter, salt, and pepper. Serve it on top of your pasta.

Second Superhero Tip: This recipe reheats better than many alfredo recipes, due to the small amount of butter. Lunchtime never looked so good!

Mangiare bene!

Click this link to print the recipe.

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