Browned Butter Fettuccine Alfredo Recipe
Our Browned Butter Fettuccine Alfredo Recipe has an easy twist that makes this recipe to die for . We took a classic recipe for creamy fettuccine Alfredo and added a savory nutty flavor with our version of Browned Butter Fettuccine Alfredo!
Servings: 5
Calories: 910kcal
Ingredients
- 1 pound dry fettuccine
- 6 tbsp unsalted butter
- 2 thinly sliced garlic cloves
- 2 cups heavy cream
- 4 ounces grated Parmesan (3/4 cup)
- 1/2 cup frozen peas, thawed
- salt and cracked black pepper to taste
Instructions
- 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.
- Boil pasta, stirring occasionally until al dente, about 7 minutes. Drain and toss with a small drizzle of extra virgin olive oil. Set aside.
- Place a large skillet over medium heat and melt butter. Continue to cook butter until browned and a nutty flavor comes through, 4 to 5 minutes.
- 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, 5 to 7 minutes. Season with salt and pepper.
- Slowly whisk gratedParmesan 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.
Video
Notes
To freeze sauce: Pour cooled sauce into a freezer bag, remove as much air as possible and seal shut. Lay bag flat on its side to allow sauce to freeze quickly. Freeze for up to 3 months.
To reheat sauce: Slightly thaw and pour into a pot and simmer over low heat, stirring frequently. The sauce should be heated very slowly to prevent it from separating or clumping up. As the sauce reheats, stir in small amounts of milk or cream as needed to achieve the right consistency and regain its smooth and creamy texture. To freeze pasta: Cool completely and store in a freezer bag, separate from the sauce, removing as much air as possible and sealing shut. Lay bag flat on its side and freeze pasta for up to 3 months.
To reheat pasta: Bring a pot of water, just enough to cover pasta, to a boil and add pasta. Cook for 30 seconds to 1 minute until pasta has thawed and just heated through. Drain and toss into reheated sauce.
To reheat sauce: Slightly thaw and pour into a pot and simmer over low heat, stirring frequently. The sauce should be heated very slowly to prevent it from separating or clumping up. As the sauce reheats, stir in small amounts of milk or cream as needed to achieve the right consistency and regain its smooth and creamy texture. To freeze pasta: Cool completely and store in a freezer bag, separate from the sauce, removing as much air as possible and sealing shut. Lay bag flat on its side and freeze pasta for up to 3 months.
To reheat pasta: Bring a pot of water, just enough to cover pasta, to a boil and add pasta. Cook for 30 seconds to 1 minute until pasta has thawed and just heated through. Drain and toss into reheated sauce.
Nutrition
Calories: 910kcal | Carbohydrates: 71g | Protein: 25g | Fat: 60g | Saturated Fat: 36g | Cholesterol: 263mg | Sodium: 405mg | Potassium: 356mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2189IU | Vitamin C: 7mg | Calcium: 355mg | Iron: 2mg