Fettuccini Alfredo
We’ve had Fettuccini Alfredo in our cookbook since the earliest editions, but this is an updated version. This one uses the Instant Pot.
The servings range for this seems wide, but you could serve this as a one pot meal (add the optional peas if you need something green), or you could use it as a side dish with a Star-a-berry Salad and Mustard Rosemary Pork Chops!
Yield: 4-8 servings
Time: 30-45 minutes
Ingredients:
1 lb uncooked fettucine
4 cups broth (If you don’t have homemade, try Better Than Bouillon Garlic or Italian Herbs)
5 clv garlic, minced
1/2 med onion, minced
1 tbs olive oil
1 tbs butter (optional)
2 cups Half and Half
1 cup Parmesan cheese
4 oz cream cheese
1 cup frozen peas, thawed in warm water (optional, if you want a "one dish meal")
1 tsp fresh coarse ground pepper
1/4 cup fresh parsley, chopped
Instructions:
Set your instant pot on Sauté and add the olive oil, garlic and onion. Sauté for 3-4 minutes. Then hit cancel and add the broth. Break the pasta in half and add it on top of the broth. Do not stir, but push the pasta into the liquid until the top is wet.
Fasten the lid and cook on high pressure for 7 minutes. Quick release when done.
Stir the pasta and separate any noodles that are stuck together. Adding the butter now can help separating the pasta if needed.
Add cream, both cheeses and the pepper. Stir until well blended and creamy. Allow to rest for 5-10 minutes using the Keep Warm setting.
Before serving, add the parsley.