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      Fettuccine Alfredo

      • December 21, 2014
      650 433 Curry Girls Kitchen


      1lb pasta Fettuccine, spaghetti or elbows

      4 Tbls butter

      1 C half and half or whipping cream

      1-2 C Parmesan, Pecorino Romano or Vegan Parma cheese

      Fresh ground pepper and freshly grated nutmeg*

      ¼ -1/3 C Pesto (optional)



      On low heat, melt the butter. Slowly add the creams and 1 Cup of the cheese. You can add less cheese if so desired. Optional: last add desired amount of pesto, and mix until thoroughly incorporated into cheese sauce. Set aside and keep warm on stovetop.

      Cook the pasta. Drain and coat the pasta with the Alfredo sauce. Top with more cheese, fresh ground pepper and nutmeg. Best served immediately.


      Other ideas: Experiment with other cheese toppings such as a smoked Gouda or feta

      *Freshly grated nutmeg: fresh nutmeg tastes considerably different than powdered, so we prefer fresh


      Vegetable options to add to the pasta dish or serve on the side:

      Blanched broccoli florets, diced sugar snap peas, English peas, or shredded zucchini


      Dairy-Free alternatives:

      Substitute dairy-free butter alternative like Melt or Earth Balance.

      Substitute half-and-half with canned coconut crème or milk alternative like hemp milk, hazelnut milk, almond milk etc.

      Substitute Vegan Parma ~ a vegan parmesan cheese product found in most health food stores that combines ground walnuts and nutritional yeast. ~ you can even try to make yourself at home (equal parts ground walnuts and nutritional yeast)



      Watch how we make it in our recipe video ~ https://www.youtube.com/watch?v=GkLh9o1WOns