Fettuccine Alouette-o

4.45 from 20 votes

This easy fettuccine alfredo recipe is made with Alouette garlic and herbs spreadable cheese for extra flavor and creaminess! A quick and easy dinner in about 15 minutes.

Servings servings

Prep Time 5

Cook Time 10

Total Time 15

Equipment

Cast iron pan

Ingredients

2 servings fettuccine

Alouette Alfredo Sauce

¼ cup butter
½ cup heavy cream
½ cup Alouette garlic & herbs spreadable cheese
Salt to taste

Garlic & Herbs Garnish

1 teaspoon roasted garlic optional garnish
Fresh parsley de-stemmed, optional garnish

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil and cook fettuccine until al dente, according to package directions.
In the meantime, prepare the sauce. Melt the butter in a small saucepan over medium heat, then stir in the heavy cream until combined and gently steaming, about 1 to 2 minutes.
Turn the heat to low and whisk in the Alouette garlic and herb cheese until fully combined, about 3 to 5 minutes. Adjust salt to taste and keep over low heat, stirring occasionally, until the pasta is finished cooking.
Reserve some pasta water, then strain the cooked fettuccine and combine with the alfredo sauce. Add a splash or two of pasta water to help the sauce cling.
Optionally garnish with roasted garlic and fresh parsley. Serve hot.

Notes

Roasted garlic: For a quick roasted garlic topping, you can add a bit of oil to a frying pan with minced garlic and cook over medium heat for a few minutes until browned.

Optional add-in: If you want to fancy-up this dish, crisp some chopped prosciutto, pancetta, or bacon on the stove and stir it into the pasta towards the end of cooking. It'll add a little extra saltiness and a nice crunch to the dish.

Author: Nicole Langdon

Calories: 820kcal

Course: Dinner, Main Course

Cuisine: Italian

Keyword: alouette, fettuccine, garlic and herbs cheese, heavy cream, parsley, roasted garlic, winter

Nutrition