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Mixing from scratch fettuccine Alfredo noodles in a large skillet.
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Brown Butter Fettuccini Alfredo

It's like regular alfredo sauce, but kicked up a notch by browning the butter for the best flavor!
Course Main Course
Cuisine Italian
Keyword alfredo sauce with cream, easy alfredo sauce, nutty
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 800kcal

Ingredients

  • ½ C salted butter
  • 3 cloves fresh garlic finely chopped or grated
  • 2 C Whipping Cream
  • ½- 1 C shredded or shaved fresh parmesan cheese
  • 1 lb fettuccini cooked with some of the cooking water reserved.

Instructions

  • Melt butter over med-low heat in a large skillet and stir in garlic when fully melted.
  • Continue to cook the butter, stirring frequently. The butter will start to foam and when the foam subsides, look for the butter solids to start turning brown.
  • When the solids are a nice golden brown, stir in the cream and bring to a simmer for about 3-4 minutes or until the sauce has thickened up to your liking.
  • Stir in parmesan cheese, mixing to combine, followed by the pasta. If the sauce seems thick, thin it with some of the reserved cooking water from the pasta.
  • Serve with additional parmesan cheese and black pepper.

Nutrition

Serving: 1serving | Calories: 800kcal | Carbohydrates: 57g | Protein: 22g | Fat: 55g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 582mg | Potassium: 278mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1881IU | Vitamin C: 1mg | Calcium: 381mg | Iron: 2mg