Classic Fettuccine Alfredo is an easy dinner that’s ready in less than 30 minutes! Make the meal complete with crusty bread and a glass of vino!
Pasta night is a soul-satisfying meal that my whole family enjoys. I mean, what’s not to love about noodles hugged with a rich, silky, mouth-watering sauce? Don’t be surprised if you hear involuntary happy noises with the twirl of each fork…. this recipe is THAT marvelous.
WHAT TASTES BEST WITH CLASSIC FETTUCCINE ALFREDO?
There are a ton of options when it comes to building your pasta dish. Today we’re adding peas and pancetta… but don’t be afraid to get creative! Sometimes I’ll add steamed broccoli, cubes of chicken or grilled shrimp! All are great additions in my opinion.
If you haven’t had the pleasure of slurping up noodles smothered in alfredo sauce before (gasp!), it’s pretty much a velvety blend of butter, minced garlic, whipping cream and parmesan cheese. It’s perfectly delicious on it’s own, however, I tend to feel a teensy-bit-better about my indulgence when I add a few veggies. You know, balance. 😉 .
This is a perfect option for any night of the week.
I always have fresh pasta on hand, but you certainly make this dish with dried noodles in your pantry. My recipes are meant to be improvised to what you have on hand. I will, of course, list my exact ingredients on the recipe card. However, feel free to substitute where you feel necessary. Don’t have pancetta on hand? Use bacon! Not a fan of peas? Add your favorite grilled veggies!
OTHER PASTA RECIPES YOU MIGHT LIKE:
- 1 lb. Fresh Fettuccini Noodles
- 2 Tbsp. Unsalted Butter
- 1 clove Garlic, minced
- 2 cups Heavy Cream
- 1 cup Grated Parmesan Cheese
- 8 ounces Pancetta, diced
- 1 cup Frozen Peas, thawed
- Fresh Cracked Black Pepper
- Parmesan Cheese
- Pea Shoots
- Prepare fettuccini noodles according to packaged directions, cooking 1 minute less than directed.
- While the noodles cook, make the Alfredo Sauce in a large skillet. Melt butter over medium heat. Add minced garlic and sautéed for 1 minutes. Add whipping cream and bring to a simmer. Sprinkle in 1 cup of parmesan cheese and whisk together until combined. Turn heat to low and slightly cover.
- In a small skillet, pan fry the pancetta over medium-high heat. Once browned, drain and set aside.
- Once the noodles are done cooking, transfer them directly into the warmed alfredo sauce. Add thawed peas and pancetta. Toss until combined.
- Garnish with fresh cracked pepper, parmesan cheese and micro pea shoots.
NOTES ON THIS RECIPE:
- Never, I repeat, never rinse pasta noodles. The starch helps the sauce cling to the noodles.
- I didn’t add salt to this dish because I thought it had enough from the parmesan cheese. However, if you feel that it needs some go ahead and add it!
- A sprinkle of fresh parsley or thyme works nicely here as well. A little bit of extra greenery is always pleasing.
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