Best Fettuccine Alfredo
Recipe from Scratch
This is the best fettuccine alfredo recipe you'll find anywhere.
Easy to make and the flavor is outstanding. Offering many homemade Italian recipes from scratch for you to call your own.
Homemade Fettuccine Alfredo
HOMEMADE FETTUCCINE ALFREDO FROM SCRATCH
1 lb
homemade fettuccine
8 TBS
homemade unsalted butter
1/2 cup fresh mushrooms, sliced
1/4 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded
1/2 tsp
homemade garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp oregano
PREHEAT oven to 375 degrees and spray a shallow baking dish with oil.
Put the fettuccine on to cook in salted water. While the pasta is
cooking, melt butter in a skillet and add the mushrooms, salt, pepper,
oregano and garlic powder. Saute on low for 5 minutes.
When the fettuccine is al dente, drain and place it in the
prepared baking dish. Toss with the Romano cheese and then stir in the
butter and mushroom mixture.
Sprinkle with mozzarella cheese and bake for 5 minutes, or until the
cheese is melted but not browned. You will agree that this Fettuccine
Alfredo Recipe is a keeper.
I love to serve this with a simple fresh salad drizzled with my homemade Italian salad dressing.
Another item that will make this meal fantastic, is homemade garlic
bread. My mouth is watering right now. Following is the recipe you
must use:
This is the best spread for garlic bread. Just slice a loaf of homemade French bread horizontally (lengthwise) and spread on this garlic butter. Bake it in the oven until golden brown. Out of this world...
Garlic Butter
1 cup homemade unsalted butter
1 TBS garlic, minced
1/4 cup parmesan cheese
1 TBS homemade garlic powder
1 tsp Italian seasoning
1/2 tsp freshly ground black pepper
kosher salt to taste
1/4 tsp paprika
shredded mozzarella (optional)
In a bowl, combine the butter, garlic and parmesan cheese. Season with
the remaining ingredients and mix until smooth. Spread on the bread and
sprinkle with mozzarella cheese (if using); broil or bake until golden brown.
This garlic butter also goes with so many things it would be impossible
to list them all. I make up triple batches, making them into logs and
freezing them. That way the butter is always on hand at a moments
notice to put on fish, slip under the skin of chicken, or melt over a
New York strip steak.
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