Short Cuts
Egg Noodles
Soup Cuts
Olive Oil
Long Cuts
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Browned Butter Fettuccine Alfredo

Bring a twist to a classic fettuccine Alfredo with this recipe. With only a few simple ingredients, especially DaVinci Fettuccine, it is perfect for any occasion.

Servings: 5   |    Prep: 5 mins   |    Cook: 22 mins


1 lb DaVinci Fettuccine
6 tbsp unsalted butter
2 thinly sliced garlic cloves
2 cups heavy cream
4 ounces grated Parmesan (3/4 cup)
1/2 cup frozen peas, thawed
salt and cracked black, pepper to taste


1. Fill a large pot with water and place over high heat. Once water comes to a boil, add pasta and a small handful of salt.
2. Boil pasta, stirring occasionally until al dente, about 7 minutes. Drain and toss with a small drizzle of extra virgin olive oil. Set aside.
3. Place a large skillet over medium heat and melt butter. Continue to cook butter until browned and a nutty flavor comes through, 4 to 5 minutes.
4. Add garlic and cream and increase heat to medium-high to bring to a boil. Lower heat and simmer until mixture reduces by 1/3, 5 to 7 minutes. Season with salt and pepper.
5. Slowly whisk grated Parmesan into the cream mixture until fully incorporated and smooth.
6. Continue to simmer sauce for 2 to 3 minutes or until thick enough to coat the back of a wooden spoon.
7. Stir in peas and remove from heat. Toss fettuccine into the browned butter alfredo sauce until completely coated. Adjust seasonings. Top with extra grated Parmesan if desired and serve.

- To freeze sauce: Pour cooled sauce into a freezer bag, remove as much air as possible and seal shut. Lay bag flat on its side to allow sauce to freeze quickly. Freeze for up to 3 months.
- To reheat sauce: Slightly thaw and pour into a pot and simmer over low heat, stirring frequently. The sauce should be heated very slowly to prevent it from separating or clumping up. As the sauce reheats, stir in small amounts of milk or cream as needed to achieve the right consistency and regain its smooth and creamy texture.
- To freeze pasta: Cool completely and store in a freezer bag, separate from the sauce, removing as much air as possible and sealing shut. Lay bag flat on its side and freeze pasta for up to 3 months.
- To reheat pasta: Bring a pot of water, just enough to cover pasta, to a boil and add pasta. Cook for 30 seconds to 1 minute until pasta has thawed and just heated through. Drain and toss into reheated sauce.

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