Description
A rich and creamy gluten free Alfredo pasta made with tender fettuccine and a silky parmesan sauce, perfect for a comforting weeknight meal.
Ingredients
- 12 ounces gluten free fettuccine
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 1 1/2 cups half and half
- 1 1/2 cups fresh grated parmesan cheese
- 1/2 teaspoon parsley
- 1/4 teaspoon salt (or to taste)
- Black pepper to taste
- Parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the gluten free fettuccine according to package instructions. Drain and set aside.
- In a medium skillet over medium heat, melt the butter. Add the minced garlic and sauté for 2–3 minutes until fragrant and lightly golden.
- Reduce heat to low and slowly whisk in the half and half.
- Add the grated parmesan cheese, salt, and black pepper. Whisk until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta to the sauce and toss until well coated. Allow the sauce to thicken slightly as it coats the pasta.
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley and serve warm.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- If the sauce becomes too thick, add a splash of pasta water to loosen it.
- Serve immediately for best texture and flavor.
- Pairs well with grilled chicken or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
