EASY! DELICIOUS! Perfect side dish to any Italian meal. SUBSCRIBE:
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Add some seasoned chicken to this dish to make it a main dish. Made with fresh parmesan cheese, garlic, and heavy cream. Only a few ingredients are used to make this amazing addition to your dinner.
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FETTUCCINE ALFREDO RECIPE (gluten free)
INGREDIENTS:
1 stick butter
2 cups heavy cream
1 cup parmesan cheese, shredded (not from a canister!) Parmigiano-Reggiano if possible
¼ tsp. salt
½ tsp. black pepper
2 large cloves garlic
2 Tbsp. extra virgin olive oil
8 oz. Gluten free fettuccini (or your favorite GF pasta)
broccoli
DIRECTIONS:
1. Bring large pot of water to a boil (for the pasta)
2. Crush and mince the garlic
2. In a sautee pan over medium low heat, brown garlic lightly in the olive oil (only takes a minute or so…don’t let it scorch!)
3. Add butter and melt
4. Add pasta to boiling water. Cook to al dente (about 8-10 minutes). Drain when done.
5. To the garlic/butter pan, add heavy whipping cream, salt, and pepper. Bring to simmer, whisking. Simmer about 5 minutes.
6. Slowly add parmesan to sauce, 1/3 at a time, allowing for melting between each addition. Whisk quickly.
7. Continue simmering and whisking until sauce has thickened.
8. As sauce is thickening, steam broccoli. Drain.
9. When sauce has reached desired consistency, add pasta and stir.
10. Gently stir in broccoli.
11. Serve immediately.
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MUSIC CREDITS:
Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Lazy Day by Audionautix is licensed under a Creative Commons Attribution license (
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