One-Pot Fettuccine Alfredo
Fettuccine Alfredo, but even easier.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Lb dry fettuccine
- 4 C chicken broth
- 2 C heavy cream
- 1 1/2 - 2 C parmesan cheese (grated)
- 3 clove garlic (minced)
- 2 Tsp flat-leaf parsley (minced)
- 1 Tsp kosher salt (to taste)
- 1/2 Tsp black pepper (freshly cracked, to taste)
- 1 Tsp vegetable oil
Instructions
- 1
Drizzle your vegetable oil into the bottom of a deep sauté pan and set it over medium-high heat. Give it a minute or so to warm up. Add your minced garlic to the pan and sauté for a few minutes until it smells fragrant, but don’t let it brown! Stir it frequently to keep it moving around.
- 2
Pour in the chicken broth and heavy cream. Stir it all together until it’s combined, then add a pinch of kosher salt. Now for the pasta: drop your dry fettuccine straight in.
- 3
Bring the mixture to a gentle boil. Your pasta won’t be fully submerged in the liquid right away, but don’t worry! Keep moving the pasta around every 30 seconds or so. It’ll soften up soon and sink into that creamy broth.
- 4
Once it hits a boil, reduce the heat to medium-low and cover the pan. Let it simmer for about 20 minutes, checking in every few minutes to give it a good stir, especially during the first 10 minutes. This prevents the pasta from sticking together or to the bottom of the pot.
- 5
When your noodles are perfectly al dente and the sauce has thickened, stir in the grated Parmesan and cracked black pepper. The cheese will melt right into the sauce, making it all creamy and delicious.
- 6
Turn off the heat and stir in your minced parsley. Dassit!