My favorite way to make Fettuccine Alfredo is by adding lots of fresh herbs to it! This recipe could not me more simple or delicious to make, and will quickly become a family favorite!
Hurricane Matthew is headed this way and its been making my anxiety go through the roof. I feel prepped and ready, (this isn’t my first rodeo) but this will be my first hurricane as a home owner and this thing looks like it could loop around and hit us twice! Soooo….That kind of changes the game a bit. #gohomeMatthewyou’redrunk
So of course the only logical thing to do is face plant into a big bowl of creamy, herby carbs as I pay close attention to the news updates on where this bad boy is going to make landfall. :o}
Fettuccine Alfredo can be very heavy. I don’t love it when the pasta is soaked in sauce, so I make just enough for a light coating, and adding the fresh herbs to cut through the thickness and heaviness really helps. You can always make more sauce if you prefer yours to be smothered in it, but this is just my preference. 🙂
I love the bright, and clean flavors that the herbs provide to this recipe. I sometimes mix it up, but the usual herbs I use are basil, chives, and parsley. They really add a little something to this dish!
I seriously could eat a mountain of this stuff, but I don’t. 🙂 While it can be served just as is as a main dish, I usually use it as a side to a piece of grilled chicken. It’s so delicious! I sure hope you’ll give a try!
Here’s how to make it…Print
Talk to you soon friends, take care!