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homemade 15-Minute Fettuccine with Light Alfredo Sauce photo

15-Minute Fettuccine with Light Alfredo Sauce

A quick, creamy light Alfredo made by cooking pasta directly in seasoned broth for a simple 15-minute weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 12-inch skillet with lid

Ingredients
  

  • 2 cups low-sodium chicken stock or vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces linguine or fettuccine noodles
  • 2 tablespoons unsalted butter, divided
  • 1 cup milk plus 1/4 cup if needed
  • 1 pinch grated nutmeg
  • 1/4-1/2 cup freshly grated Parmesan cheese

Instructions
 

  • In a large 12-inch skillet with a lid, combine 2 cups low-sodium chicken stock (or vegetable broth), minced garlic, kosher salt, and black pepper.
  • Add the 8 ounces of linguine or fettuccine to the skillet, breaking the pasta in half if needed to fit.
  • Place the skillet over medium-high heat and bring the liquid to a boil, stirring every 30 seconds so the pasta doesn't stick.
  • When the stock starts boiling, reduce heat to medium-low, add 1 cup milk and 1 tablespoon butter, then simmer, stirring often, for 6–7 minutes or until the pasta is tender.
  • If the liquid evaporates before the pasta is cooked, add up to an additional 1/4 cup milk a tablespoon at a time as needed to finish cooking.
  • Remove the skillet from the heat, add the remaining 1 tablespoon butter and let it melt while stirring to incorporate.
  • Stir in 1/4 to 1/2 cup freshly grated Parmesan cheese and a pinch of grated nutmeg, tossing until the sauce coats the pasta; serve immediately.

Notes

  • Freshly grated nutmeg adds the best flavor for Alfredo.
  • Pre-grated nutmeg can be omitted if unavailable.
  • Use whole, 2%, or skim milk as preferred.
  • Serve the dish immediately for best texture.
  • If sauce thickens on standing, add a splash of stock or milk when reheating.