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brown_butter_fettuccine_alfredo It’s been pretty chilly in LA lately and I’m totally digging the weather! I’ve been going back and forth between healthy-ish meals and stretchy pants + couch meals this past month and today is one of those perfect stretchy pants + couch meal days! While my creamy pasta sauce of choice is usually carbonara, every now and then I just want some extra creamy and extra creamy fettuccine alfredo. Today’s version is a simple browned butter fettucine alfredo and it’s to die for. The toasted nuttiness of the browned butter really comes through in the sauce and I can seriously lap this stuff up by the bowlful. I usually throw some shredded chicken or grilled shrimp onto a pasta dish like this, but today we’re keeping things super simple. I highly recommend putting on your favorite pair of sweats and hopping onto the couch with a giant bowl of this and Netflix….lots and lots of Netflix. Enjoy! xx, Jenny brown_butter_fettuccine

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Browned Butter Fettuccine Alfredo
Serves 3 to 5

1 pound dry fettuccine
6 tablespoons unsalted butter
2 garlic cloves, thinly sliced
1 pint heavy cream
4 ounces grated Parmesan
1/2 cup frozen green peas
salt and cracked black pepper to taste

1. Fill a large pot with water and place over high heat. Once water comes to a boil, add pasta and a small handful of salt.
2. Boil pasta, stirring occasionally, until al dente. Drain and toss with a small drizzle of extra virgin olive oil. Set aside.
3. Place a large skillet over medium heat and melt butter. Continue to cook butter until browned and a nutty flavor is released.
4. Add garlic and cream and increase heat to medium-high to bring to a boil. Lower heat and simmer until mixture reduces by 1/3. Season with salt and pepper.
5. Slowly whisk grated Parmesan into the cream mixture until fully incorporated and smooth. Continue to simmer sauce for 2 to 3 minutes or until thick enough to coat the back of a wooden spoon. Stir in peas and remove from heat. Toss fettuccine into the browned butter alfredo sauce until completely coated. Adjust seasonings. Top with extra grated Parmesan if desired and serve.

  1. Gabi Not Specified Not Specified

    Hello. Can I change the heavy cream for whole milk? Thanks.

  2. Cheese and Chinese Not Specified Not Specified

    Oh my gosh this looks so creamy and delicious! Love anything with browned butter..

  3. Brooke Not Specified Not Specified

    Hey! Looks amazing. Any way I could at a pinch of flour during the butter melting process to thicken a bit or would a roux ruin the recipe’s integrity? Thanks! Can’t wait to eat way too much of this tonight :P

    • Jenny Park Not Specified Not Specified

      Honestly, you don’t need it! As long as you reduce the cream by at least a third, you get such a nice and creamy sauce…the flour may also make it slightly gritty in this case!

  4. Cecile Not Specified Not Specified

    This looks fabulous – gonna ‘pin’ this immediately!!

  5. Marta Not Specified Not Specified

    It looks vary comforting

  6. Kari Not Specified Not Specified

    OK. I made this last night. I am quite a novice in the kitchen so browning butter intimidated me… BUT this was SO easy. It was creamy and delicious! I will be making this again! SERIOUSLY, it is heaven.

  7. Tasmina Not Specified Not Specified

    Hi:) Love your recipe!! Is there any way I can add chicken to and do you think I can substitute skim milk for heavy cream? Thanks for this can’t wait to try it!!!

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