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Meatless Monday - Fettuccine Alfredo with Spinach

One of my favorite dishes is Fettuccine Alfredo.  It's really, really easy to make so I'm not sure why I haven't included it here yet.  Sorry about that.

This recipe can be made a little lighter by omitting the cream or using milk as a substitute but be sure you use a really good cheese because that's what give it most of it's flavor



8 to 9 ounce fettuccine
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano, plus some reserved for topping
Handfull of fresh spinach
Dash of ground nutmeg (optional)

Cook fettuccine in a pasta pot of boiling salted water. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, add salt and pepper to taste.

Add fettuccine, spinach  1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.  Top with grated cheese and a dash of ground nutmeg.

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Comments

  1. Alfredo is one of may favorites as well. It's so versatile too. I like to add a little garlic and sometimes top it with a few grilled shrimp.
    Just recently I saw a recipe on Pinterest for "simple fettuccine alfredo"... it had you make a white sauce with flour and all these other steps... so basically they took something very simple to make and made it complicated! I am sure it didn't taste authentic either.

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    Replies
    1. Eww, flour in Alfredo sauce!? Yuk. You did remind me to post this recipe on pintrest, so thanks Michèle.

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  2. I woke up wanting this...well, I also had the spinach and cheese waiting in the refrigerator. I once had some Alfredo at Macaroni Grill that tasted like flour! Yuk! Thanks for recipe...I'm going to have it tonight!

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    Replies
    1. You're welcome. I hope you enjoy it Barb.

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  3. Replies
    1. Thanks Gary, that plate is one that I made (for a change):-)

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