Is there anything more comforting than a big plate of pasta? Oh, man. I have not met a plate of pasta that I didn’t love, but I must admit that I am a bit partial to fettuccine Alfredo. It’s just the bee’s knees. When I first learned how easy Alfredo sauce is to make a few years ago, I was absolutely amazed!
If you’ve never made your own homemade Alfredo sauce before, then you are in for a treat. This whole meal can easily be put together in around thirty minutes or less, and whoever you make it for will be impressed.
And if they are not, promptly take their plate away and call me up so I can come over. Delicious pasta should not be wasted on Alfredo haters.
16 ounces fettuccine noodles
1 cup heavy cream
1/4 cup Greek yogurt (or sour cream; I just usually have Greek yogurt on hand)
2 egg yolks
3 tablespoons butter
2 cloves of garlic, minced
1 cup grated Parmesan cheese
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons chopped mint
1 cup peas (I like to use frozen, thawed peas, as they are already cooked)
Begin by boiling enough water for your pasta. While that boils, you can mince the garlic and chop the herbs. When the water is ready, cook the pasta according to the directions for al dente.
In a large saucepan, heat the butter over medium heat. Toss in the garlic once the butter has melted. Let that cook for about 30 seconds, then pour in the cream mixture. Add a generous sprinkle of salt and pepper and give that a stir (I like to use a whisk here).
By now your pasta is probably ready. Drain and toss the pasta in with the sauce.