Two Cheese Fettuccini
Indulge in the creamy decadence of Two Cheese Fettuccini, a classic comfort dish that marries rich, velvety sauces with perfectly cooked pasta. This recipe features a luscious blend of Parmesan and Mozzarella cheeses that melt into a smooth, savory cream sauce, enhanced with a hint of garlic and a touch of freshly ground black pepper. Ready in just 30 minutes, it's a quick yet indulgent dinner option that feels restaurant-worthy. Tossed with tender fettuccini and finished with a sprinkle of fresh parsley, this meal is as visually inviting as it is delicious. Serve it alongside a crisp salad or buttery garlic bread for the ultimate cozy dining experience. Perfect for pasta lovers seeking a cheesy, satisfying dish, this Two Cheese Fettuccini is a surefire hit for any occasion.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 12 ounces fettuccini pasta
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and bring it to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the cream has slightly thickened.
Reduce the heat to low and slowly whisk in the Parmesan cheese and Mozzarella cheese until melted and the sauce is smooth, about 2-3 minutes.
Season the sauce with salt and freshly ground black pepper, adjusting to taste.
Add the drained fettuccini to the skillet, tossing gently to coat the pasta in the cheese sauce. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Remove from heat and garnish with chopped parsley, if using. Serve immediately for best results, paired with garlic bread or a fresh side salad.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 434 mg | 33% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 79 mg | 2% | |
*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.
