Fettuccine Alfredo

This perfect creamy recipe is my favorite fettuccine alfredo sauce. Thick and luscious and the perfect topping for fettuccine and pasta. You will love it!

📝 Ingredients

• 1 1/4 Cups Parmesan cheese (divided)
• 1/4 Cup Kosher Salt
• 8 oz Fettuccine
• 6 Tablespoons Butter (unsalted)
• 2 Cloves Garlic (minced)
• 1/2 teaspoon Dijon Mustard
• 2 Tablespoons Cream Cheese
• 1 Cup Heavy Cream
• 1/2 Cup Milk
• 1/2 Cup Parmigiano Reggiano
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 teaspoon Lemon Juice
• 1 Tablespoon Parsley (minced)

👨‍🍳 Instructions

1. 1Set aside ¼ cup parmesan cheese for the garnish, and ½ cup parmesan for once the noodles are added.
2. 2Bring a large pot of water to a boil, adding in ¼ cup kosher salt to the water.
3. 3Once boiling add the fettuccini.
4. 4In a dutch oven or high sided skillet over medium heat, add the butter and melt.
5. 5Add the garlic and mustard and stir to combine for 30 seconds to 1 minutes.
6. 6Dump in the cream cheese, whisking until smoothly incorporated.
7. 7Quickly add the heavy cream and milk and bring to a simmer.
8. 8Stir in ½ cup parmesan and ½ cup parmigiano reggiano. Add the salt and pepper.
9. 9Allow to cook for 10 minutes, or until thickened.
10. 10Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise let it sit.
11. 11Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce.
12. 12Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine.