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 FROM SCRATCH
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.
Feel free to add chicken.
My secret to this rich and velvety sauce is the cream cheese. No, you can't taste it when it's done. Enjoy this Italian pasta recipe.
EASY ALFREDO SAUCE RECIPE
1/2 cup homemade unsalted butter
1 (8oz) pkg cream cheese
1 garlic clove, minced
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
pinch of nutmeg
1 cup half-and-half
1 cup milk
1/8 tsp freshly ground black pepper
1/4 tsp kosher salt or to taste
Melt butter in a heavy skillet on low and add the cream cheese and minced garlic; whisking while it is melting. Add the half-and-half and milk 1/2 cup at a time and whisk well after each addition.
Stir in the Parmesan and Romano cheese. When sauce thickens, take off the heat immediately. If it is too thick for your taste, just add a little more milk until you reach the desired consistency.