This Alfredo sauce is creamy, indulgent and sure to match your restaurant favourite. It only needs a few simples ingredients and you'll find yourself surprised at how little it takes to make the perfect, creamy sauce that literally rivals your go-to pasta place in only 30 minutes!
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
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My son (7), absolutely loves Alfredo at a special restaurant we always go to, and since I started making this sauce at home, he literally has not asked to go back! Being a die hard white sauce pasta lover myself, I am so picky when it comes to good Alfredo, mostly because I have had so many. I've even tried making lots of variations of this recipe, using all kinds of bases...cream cheese, flour, you name it!
Then I got thinking about Italian food, and because the ingredients in Italy are so fresh and full of flavour, the herbs and spices are understated to really bring out the taste of the few fresh ingredients used. So one day I started to make this dish and kept it as simple as I could. After the rave reviews received, I found myself scrambling for a pencil and paper to write down what I did!
Since then I've been asked for this recipe a few times, so I'm really excited to finally have a way to share this recipe more widely! It's loved by both kids and adults! Honestly, there really isn't much that can go wrong here, this creamy fettuccine Alfredo sauce is a keeper!
Whipping cream This really is the magical ingredient that creates the natural creaminess in the dish. Yes it's a lot of fat but I promise you, it is worth it! This recipe does not use flour or cream cheese to bring thickness to the sauce, I find that the sauce created by using flour has a thicker consistency with a flavour that doesn't work as well as cream, and the cream cheese interferes with the taste.
Garlic This is an essential ingredient because it lifts the flavours of the dish, adding a slight element of flavour, without which the sauce would taste quite bland.
Stock Chicken stock is definitely my first choice but it can be replaced with vegetable stock for the vegetarians out there.
Sweet yellow peppers This particular pepper is important because it works harmoniously with Alfredo, due to its subtle sweetness it brings another flavour profile into the pasta dish.
Makes sure you keep the pan at a medium heat because high heat will separate the beautiful smooth cream, making it oily.
Don't skip the garlic unless you're really not a fan! This flavour is what brings the dish together.
I highly recommend using fresh fettuccine or other pasta, usually found in the fridge at the grocery store. Trust me friends, it will seriously elevate this dish!
Recipe for creamy fettuccine Alfredo with sweet yellow peppers and mushrooms
1 tbsp butter
1/2 yellow pepper cut into slices
6 mushrooms cut into slices
1 tsp (heaped) of crushed garlic
1 cube chicken stock
3/4 cup whipping cream
1/2 cup parmesan cheese
1/2 cup pasta water
350 g fettuccini or pasta of your choice (I recommend using fresh, found in the fridges of the grocery store!)
Boil the fettuccini as per the instructions on the package until al dente ( very slightly firm). Then strain the pasta, saving 1 cup of pasta water.
Heat a pan on medium heat, then add butter and allow it to melt.
Add in the garlic, yellow pepper and mushrooms, and braise for around 4-5 minutes.
Add in the cream, pasta water, stock cube and cook until very slightly thickened (it will thicken more after you add the pasta).
Add in the pasta and mix together well. If you prefer more sauce, add more pasta water.
Stir in the parmesan cheese, then taste and add salt if needed.
Serve hot with a sprinkle of parmesan cheese and crushed black pepper or chilli flakes! Bon appetit!