Creamy Fettuccine Alfredo with Fresh Herbs
Equipment
- 1 large pot for boiling pasta,
- 1 Mixing spoon
- 1 Serving dish
Ingredients
- ½ lb fettuccine
- ¼ cup scallions sliced
- ¾ cup milk
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped (or 1 teaspoon dried basil)
- 1 garlic clove crushed
- 1 tablespoon olive oil
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
Cook Fettuccine:
- Cook the fettuccine pasta according to the package instructions until al dente.
- Drain and return to the pot.
Add Olive Oil:
- Add olive oil to the cooked fettuccine and toss to coat evenly.
Prepare Alfredo Sauce:
- To the pot with the fettuccine, add sliced scallions, milk, grated Parmesan cheese, chopped fresh basil (or dried basil), crushed garlic, and lemon zest.
Heat and Stir:
- Cook the fettuccine and sauce mixture over medium heat until the sauce becomes bubbly and starts to thicken, stirring constantly to prevent sticking or burning.
- This should take about 5-7 minutes.
Season and Serve:
- Season the fettuccine Alfredo with salt and pepper to taste.
- Once the sauce has thickened to your desired consistency, remove from heat and serve immediately.
Garnish:
- Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this classic Fettuccine Alfredo with a crisp and acidic white wine such as a Pinot Grigio or a Sauvignon Blanc. The acidity in these wines cuts through the richness of the creamy sauce, balancing the flavors beautifully.Nutritional Information
Calories: 350 kcal | Carbohydrates: 40 g | Protein: 15 g | Fat: 15 g | Fiber: 3 g | Sugar: 5 g