Homemade Fettuccine Alfredo

With just a handful of fresh ingredients and 30 minutes of time, you can have this creamy 

and delicious Homemade Fettuccine Alfredo on the dinner table!

High school graduation is over, the party is over, and now it's back to reality. Back to the realization that my babies aren't babies anymore, although they'll always be my babies. Ya' know what I mean? We really did have a fantastic weekend and E's graduation party turned out marvelous, but it's hard to come to terms with the fact that we busted our butts for a couple of weeks to get everything ready and then in a matter of hours it was all over. I'm sad!

Things are pretty much back to normal around the house {although I still have plenty of leftovers to eat!} and we are getting back to our usual routines. For me that's working my day job plus the blog, and trying to help E find a summer job, too. Plus the next few weekends are packed with graduation parties for friends, which means I get a break from cooking. The every day craziness is back and as usual I'm all about delicious and nutritious, and quick, dinners to serve us. I've been making this Homemade Fettuccine Alfredo for years and finally decided to share the recipe with all of you!

Do you know how easy it is to make homemade alfredo sauce? It's actually pretty ridiculous how few ingredient are needed and how quickly it comes together. You'll never want to buy jarred sauce again! The main ingredients are butter, cream, and Parmesan cheese. Garlic, fresh parsley, salt, and pepper join the party to give the sauce lots of flavor. And that's it folks. Seriously, that's all there is too it! Tossed with cooked fettuccine and topped with a sprinkle of additional fresh parsley, dinner is on the table in no time. Don't you just love easy meals?

Homemade Fettuccine Alfredo
Author: Sarah Bates | The Chef Next Door
Serves 4
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Ingredients: 1 pound fettuccine
1 stick (1/2 cup) unsalted butter
2 garlic cloves, grated
2 cups heavy cream
1 Tablespoon freshly chopped parsley
1/2 teaspoon white pepper
1/4 teaspoon salt
2 cups grated Parmesan cheese

Cook the fettuccine according to package directions. Drain and set aside.

In a Dutch oven or large saucepan, melt the butter over medium heat. Add the garlic and cook for 2 minutes. Add the cream, parsley, pepper, and salt and stir to combine. Bring to a low boil and reduce the heat to low. Simmer for 10 minutes.

Slowly add the cheese to the pan, whisking until smooth. Cook for another few minutes, stirring constantly. Add the drained fettuccine noodles to the sauce and mix well to combine. Sprinkle with additional fresh parsley, if desired.

Bon Appétit!

As a Milk Means More Ambassador, I was compensated for developing a delicious recipe using two servings of dairy. All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!

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