Fettuccine A La Creme Recipe

Name: Fettuccine A La Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fettuccine; 1/2 c. butter; 1 clove garlic; 1/4 c. dry white wine or dry sherry; salt and freshly ground black pepper to taste; 2 Tbsp. freshly chopped parsley; 1 tsp. chopped fresh basil or 1/2 tsp. dried; 1 c. heavy cream; 1/2 c. freshly grated Parmesan cheese; 1 Tbsp. chopped chives (optional; garnish)

Servings: persons

1 lb. fettuccine
1/2 c. butter
1 clove garlic
1/4 c. dry white wine or dry sherry
salt and freshly ground black pepper to taste
2 Tbsp. freshly chopped parsley
1 tsp. chopped fresh basil or 1/2 tsp. dried
1 c. heavy cream
1/2 c. freshly grated Parmesan cheese
1 Tbsp. chopped chives (optional; garnish)

1
Cook the fettuccine in boiling, salted water until al dente. Drain well.
2
Melt the butter in a large skillet and saute the garlic for 3 to 4 minutes over low heat.
3
Remove the garlic from the skillet and discard.
4
Add the wine, salt, pepper, parsley and basil and simmer for 5 minutes.
5
Add the cream and heat through. Place the fettuccine in heated bowl.
6
Pour cream sauce and Parmesan cheese over the pasta and mix well.
7
Garnish with chives and serve.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. fettuccine, 1/2 c. butter, 1 clove garlic, 1/4 c. dry white wine or dry sherry, and more.

Yes, Fettuccine A La Creme 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.

Fettuccine A La Creme

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