This is one of my favorite pasta dishes, but also one of those that you probably shouldn’t eat all the time. The more times I’ve made fettuccine alfredo, the quicker I’ve been able to prepare it. Of course, this is awesome for me, when I have limited time but really have a craving for it.
The other night I was able to make this whole meal in about 25 minutes (take that Rachel Ray and your 30 minute meals). We had a meeting to get to after work, so I had to make dinner quickly.
Here’s what I did for 2 servings.
Fettuccine Alfredo with Broccoli
- 1/2 box of pasta (you can really use whatever you want, I happen to love fettuccine)
- 1 cup of light cream
- 1/2 stick of unsalted butter
- About 2-3 cloves of garlic
- 3/4 cup of grated Pecorino Romano cheese
- 1 bunch of broccoli
Start by filling up a pot with water for the pasta and putting it over high heat to boil. My stove takes a long time to do this, so I knew I had at least 20ish minutes between waiting for the water to boil and waiting for the pasta to cook that I could use to make the alfredo sauce.
While the water is heating, steam the broccoli. Cut the broccoli up into small pieces so that you can mix it into the pasta easily. I steam my veggies using a pot of boiling water and a veggie steamer. It took about 12 minutes for my broccoli to be done. You can put the broccoli aside until you’re ready to mix it in.
When the water boils put the pasta in and cook according to the directions. The fettuccine took about 13 minutes to cook to al dente. While the pasta was cooking, add the 1/2 stick of butter to a small saucepan and melt over medium heat. Once the butter is melted add the light cream and whisk together with the butter. Season it to your taste with some salt and pepper. Smash the garlic cloves (I used three because I LOVE garlic, but use what you’d like) and add to the mixture. This is just for flavor, so you don’t need to chop the garlic. Make sure you are frequently whisking the mixture.
Once the butter and cream are heated through, add the Pecorino Romano cheese and whisk in. This will thicken the sauce. I used about 3/4 of a cup of cheese, but again, add what you like to thicken and flavor the sauce.
When the pasta is done, drain it, then add it back to the pot. Remove the garlic cloves from the alfredo sauce. Pour the alfredo sauce over the pasta and add the broccoli. Toss it together and it’s ready to eat. If you feel like the sauce needs to be thicker you can add some more cheese.
I love my carbs. This was so yummy and a great quick dinner. Give it a try!