This Fettuccine Alfredo is a yumtastic entree to eat on a chilly night. It’s such a simple recipe!

You will need… 

• 8-oz fettuccine (uncooked)
• ½ cup of heavy cream
• ¼ cup of butter
• ¼ cup of grated parmesan cheese
• Salt and pepper to taste

Directions:

1. In a stockpot bring water to boil. Add pasta (with a pinch of salt) and cook until al dente (don’t recover the pot once you add the pasta.)
2. When pasta is almost done cooking, begin your sauce. In a 2 qt saucepan completely melt the butter on medium heat, slowly stir in the heavy cream and then add the parmesan cheese. 
3. Drain the pasta, put back into the stockpot and add the alfredo sauce. Stir to evenly coat the pasta. 
4. Add salt, pepper, and additional parmesan cheese to taste.
5. Enjoy!

Yield 4 lunch servings

L’s Tips:

*If I was making this for dinner I would double the recipe, using a pound of pasta. This would give you four dinner servings.

*You can use any type of pasta you would like: tortellini or penne work great! This is a basic recipe, think outside the box. I often add sautéed chicken breast and broccoli seasoned with garlic and crushed pepper. This recipe is great with all types of sautéed vegetables as well.