Description
A rich and creamy fettuccine pasta dish that is both easy to make and delicious.
Ingredients
Scale
- 3 cups whole milk
- 1 cup chicken broth
- 8 oz dried fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic (finely minced)
- 1 teaspoon salt
- Fresh cracked black pepper (to taste)
- 2 tablespoons fresh parsley (chopped)
- ½ cup grated Parmesan cheese (plus extra for topping)
Instructions
- Start by heating the olive oil and butter together in a large skillet or Dutch oven over medium heat. Once the butter is melted and the mixture is hot, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the milk and chicken broth, then stir in the chopped parsley, salt, and a few cracks of black pepper.
- Bring the liquid to a low boil, then add the uncooked fettuccine. Stir to separate the noodles and make sure they’re fully submerged as much as possible.
- Reduce heat to medium and simmer, stirring frequently, for about 15 to 20 minutes. The pasta will soften and the liquid will gradually reduce into a silky, creamy sauce.
- Once the noodles are al dente and most of the liquid has been absorbed, remove the pot from heat and stir in the Parmesan until it melts smoothly into the sauce.
- Taste and season with additional salt and pepper if needed. Serve hot with extra Parmesan and a sprinkle of fresh parsley on top.
Notes
- For a richer flavor, consider adding cooked chicken or vegetables.
- This dish can be made vegetarian by using vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 8g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg