Easy Basil Fettuccine Alfredo – a delicious recipe with fettuccine, butter, parmesan cheese, pasta water, fresh basil leaf, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Using a food processor, finely chop the 1/2 cup of basil leaves until the consistency of pesto.
2
2. Cook pasta until al dente in salted water according to package directions.
3
3. While pasta is cooking, melt butter on medium-low heat in a large saucepan - do not allow to boil or the butter will separate.
4
4. When butter is melted, measure out 1/2 cup of water from the cooking pasta and add to the butter.
5
5. Gently stir in the grated parmesan until thoroughly melted.
6
6 Stir the basil from the food processor into the sauce.
7
7. Add additional pasta water as needed to obtain a smooth consistency.
8
8. Drain the pasta and immediately add to the sauce pan, gently tossing the pasta until coated.
9
9. Transfer pasta and sauce to a warm serving platter.
10
10. Top with the chopped basil leaves and serve immediately.
876
kcal
Calories
70
g
Fat
31
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 16 ounces fettuccine, 16 tablespoons unsalted butter, 3 cups grated parmesan cheese (Parmigiano Reggiano is the classic), 1/2 cup pasta water (reserved during the cooking of the pasta), and more.
Yes, Easy Basil Fettuccine Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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