Gluten Free Fettuccine Alfredo
I would love to eat gluten free Fettuccine Alfredo every day, but I usually save it for special occasions. It is one of those dishes that I have to forget about the calories and just enjoy the moment. The rich silky cream, melted cheese and punch of garlic is so satisfying. Especially when it is coating perfectly al dente pasta. The Alfredo Sauce comes together very quickly (about 10-15 minutes max) and only requires a few ingredients. So it is easy enough to make on a weeknight. Once again encouraging me to make it more often! Ahg… I must be strong and resist the temptation!
Picking the Pasta
We are getting so fortunate now to have some very good store bought gluten free pastas to choose from. I used Barilla Gluten Free Fettuccine for this dish and it was fantastic! The noodles weren’t the slightest bit mushy or grainy. Although they call them “fettuccine,” they weren’t as wide as a standard fettuccine noodle would be. That didn’t bother me in the slightest though. It was just something I noticed. The pasta still held onto the sauce very well. Feel free to use shaped pasta or any type of noodle you’d like. Whatever vessel you’d like to carry the delicious Alfredo Sauce in will work!
Making Alfredo
This sauce is incredibly easy and quick to make. The thing to keep in mind is the importance of the cheese. For the best flavor and texture, buy a block of the best Parmesan or preferably Parmigiano Reggiano and shred it yourself. Anything out of a jar will not melt well and will not have the same amount of flavor. With so few ingredients, they all need to be great quality. That goes for the garlic too. This isn’t the place for using the jarred chopped garlic. When melting the butter and garlic together in the pan, it releases all of the garlic flavor. It smells sooo good too! Add in the cream, season with salt and pepper, then stir in the cheese until it melts. Make sure to add the cooked pasta into the warm sauce before serving it. This will allow the pasta to soak up some of the sauce and flavor. This is a sauce you will want to serve right away, it is not a “make ahead” style sauce. If you do refrigerate it and reheat it, the butter will separate and the sauce will lose its creamy texture. . . bummer, I agree.
Friends of Alfredo
Gluten free Fettuccine Alfredo is great on its own and also pairs well with Perfect Thyme Chicken, Roasted Broccoli, Garlicky Brussels Sprouts and Filet Mignon with Madeira Mushrooms.
Gluten Free Fettuccine Alfredo
Click Stars to Rate Recipe:Ingredients
- 1 Lb Barilla Gluten Free Fettuccine pasta (or other brand of your choice)
- ½ cup butter
- 3 cloves finely chopped garlic (3 heaping teaspoons)
- salt and pepper to taste
- 2 cups heavy cream
- 3 cups freshly shredded Parmigiano Reggiano
- ¼ cup flat leaf parsley, finely chopped
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. While cooking, start on the sauce.
- Over medium heat, melt butter and heat garlic in a large saucepan. Once garlic is softened slightly, but not browned, season with salt and pepper and add the cream.
- Let it come to a simmer over low heat and thicken slightly. It will coat the side of the pan slightly. Then add the cheese and stir until it is melted and combined well. Turn off the heat and add the cooked pasta, stirring to combine it all well. Plate the pasta and sprinkle with parsley and extra shredded Parmigiano Reggiano if you wish.
