Gluten Free Spaghetti Alfredo Fettuccine Recipe!
This gluten-free pasta dish has just a handful of simple ingredients. And it makes a wonderful comfort dish.
Equipment
- 1 Large skillet
- 1 cooking pot
- 1 spoon
- 1 colander
- 1 Airtight container
Ingredients
- 2 tablespoon salted butter
- 2 minced garlic cloves
- 16 oz heavy whipping cream
- 4 oz cream cheese
- 1 cup shredded parmesan cheese
- 12 oz gluten free fettuccine pasta noodles.
Instructions
- Shred one cup of parmesan cheese.
- Cook gluten free fettuccine alfredo pasta noodles according to package directions.
- Pour the pasta in a colander and strain the pasta water. Pour back into cooking pot and place on a non-hot burner. Toss well and cover. Toss several times while cream sauce is being made. This can help prevent the noodles from sticking.
- Over low heat on the stove top, melt two tablespoon butter in a large skillet. Stirring so it does not burn.
- Add two cloves of minced garlic and sauté for about two minutes stirring well. Continuing to stir to help prevent burning.
- Stir in eight ounces of the heavy whipping cream and all of the cream cheese. Stir continuously and allow the cream cheese to melt. This will be about five minutes.
- Add remaining heavy cream and one cup of shredded parmesan cheese. Stir for a couple of minutes to ensure everything is mixed well and melted.
Notes
Helpful Notes
- Want to enjoy all of the great flavor in this gluten free fettuccine alfredo? The best way I've found to is by eating it the day it is made. If you have leftovers, store them in an airtight container in the refrigerator. And it is best to eat them within a day. The leftover alfredo sauce if pre poured over the noodles can make it less creamy the next day.
- Although I did purchase a block of cheese and shredded it myself, you don't have to. If you would prefer, you can use pre shredded cheese instead. But please remember, you can possibly save some money by shredding it yourself.