Gluten-Free Fettuccine Alfredo
Indulge in the creamy goodness of Gluten-Free Fettuccine Alfredo, a classic Italian comfort dish reimagined for those seeking a gluten-free option without compromising on flavor. This recipe features tender gluten-free fettuccine pasta enveloped in a luxuriously smooth Alfredo sauce made with rich heavy cream, aromatic sautéed garlic, and freshly grated Parmesan cheese. With just 10 minutes of prep time and 20 minutes of cooking, it’s perfect for busy weeknights or a quick yet indulgent dinner. A sprinkle of fresh parsley adds a pop of color and freshness, while the option to adjust the sauce’s thickness with reserved pasta water ensures a customized, velvety finish. Serve this crowd-pleasing dish on its own or pair it with a crisp side salad for a balanced meal that’s gluten-free, flavorful, and satisfying.
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Recipe Information
Ingredients
- 12 ounces Gluten-free fettuccine pasta
- 4 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil over high heat.
Add the gluten-free fettuccine pasta to the boiling water and cook according to the package instructions until al dente (typically about 8-10 minutes).
While the pasta is cooking, melt the butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
Slowly pour in the heavy cream, stirring constantly. Allow the mixture to come to a gentle simmer.
Stir in the grated Parmesan cheese, salt, and ground black pepper, continuing to stir until the cheese has melted and the sauce is smooth and creamy.
Reserve 1/2 cup of the pasta cooking water, then drain the fettuccine.
Add the cooked fettuccine to the sauce in the skillet, tossing it gently to coat the pasta with the sauce. Use reserved pasta water to thin the sauce if necessary.
Continue to cook for another 1-2 minutes on low heat until the pasta is well coated and heated through.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 949 mg | 73% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
