How To Cook An Easy Fettuccine Alfredo Dinner For Two

So creamy and delicious! This is also a great vegetarian dinner for a meat-free date night.

2. Here’s what you’ll need.

1 lb fettuccine
kosher salt
1/2 stick butter
1/2 cup heavy cream
1/3 lb Parmesan cheese
olive oil

herbs for salad:
frisee or mixed greens
Italian parsley
optional: tarragon, chives

1. Boil water.
2. Prep sauce.
3. Prep herbs for salad.
4. Cook pasta.
5. Sauce pasta.
6. Finish salad.
7. EAT!

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3. Add a small handful of kosher salt to a big pot of water and bring it to a boil.

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4. While you’re waiting for water to boil, combine 1/2 stick of butter and 1/2 cup of heavy cream in a saucepan and heat over low heat.

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5. Grate 1 cup of Parmesan cheese.

Try to get real Parmesan (it will say Parmigiano-Reggiano on the rind) and grate it fresh, because that will taste better.

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6. Wash and dry the herbs for the herb salad.

Clockwise from top left: frisee, tarragon, parsley, and chives. No need to chop them, except for the chives.

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7. Once the water is boiling, add 1 lb of fettuccine and check the package to see how long it takes to cook.

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8. Scoop out a cup full of pasta water before you drain the pasta.

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9. Drain the pasta. Don’t rinse it.

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10. Add a teaspoon of kosher salt and the grated cheese to butter and cream and stir to combine.

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11. Add noodles to butter and cream, and add pasta water until the sauce is creamy.

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12. Toss the herbs with olive oil and a little kosher salt.

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13. If you got a lemon, zest it over the pasta.

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