Fettuccine Alouette-o
This easy fettuccine alfredo recipe is made with Alouette garlic & herbs spreadable cheese for extra flavor and creaminess.
Equipment
Ingredients
- 2 servings fettuccine
Alouette Alfredo Sauce
- ½ cup butter
- 1 cup heavy cream
- ½ cup Alouette garlic & herbs spreadable cheese
- Salt & pepper to taste
Garlic & Herbs Garnish
- 1 tsp roasted garlic
- Fresh parsley chopped
Instructions
- Bring a large pot of water to a boil and cook fettuccine for about 12 minutes, stirring occasionally to prevent sticking.
- While the fettuccine is cooking, prepare the Alouette Alfredo Sauce. Melt butter in a cast iron skillet over medium heat, then whisk in heavy cream until fully combined, about 1-2 minutes. Cook for an additional 2 minutes, until there is steam rising off the sauce.
- Turn heat to low and whisk in the Alouette cheese until fully combined, about 5-6 minutes.
- Strain cooked fettuccine and add pasta to the Alouette Alfredo Sauce. Stir to combine, until pasta is fully coated, and season with salt and pepper to taste.*
- Garnish with roasted garlic and chopped parsley. Serve hot.*
Notes
Optional add-on: If you want to fancy-up this dish, crisp some chopped prosciutto on the stove and stir it into the pasta towards the end of cooking. It'll add a little extra saltiness and a nice crunch to the dish.
Serving suggestion: We had fun serving this meal family-style, because we garnished it to look like a tub of Alouette garlic & herbs spreadable cheese!
Nutrition
Calories: 1231kcal | Carbohydrates: 49g | Protein: 13g | Fat: 112g | Saturated Fat: 68g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 394mg | Sodium: 769mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3202IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg