Name: One-Pot Browned Butter Fettuccine Alfredo
Ingredients: 2 cups milk of choice (cow, goat, almond, oat all work); 1 cup chicken or vegetable broth; 8 ounces uncooked fettuccine (I used this gluten-free one); 3 tablespoons unsalted butter; 2 garlic cloves, minced; Sea salt and black pepper to taste; 1/3 cup Parmesan Reggiano, grated plus more for topping

One-Pot Browned Butter Fettuccine Alfredo

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This One-Pot Browned Butter Fettuccine Alfredo is a MUST make for dinner this week. It is gluten-free, incredibly easy to whip up and it is so creamy, flavorful and a family favorite.

Ingredients

Scale

2 cups milk of choice (cow, goat, almond, oat all work)
1 cup chicken or vegetable broth
8 ounces uncooked fettuccine (I used this gluten-free one)
3 tablespoons unsalted butter
2 garlic cloves, minced
Sea salt and black pepper to taste
1/3 cup Parmesan Reggiano, grated plus more for topping

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Instructions

Add the butter to dutch oven or large pot and brown over medium heat, stirring occasionally
Once butter is browned, add in the garlic and sauté for a minute or so until garlic is fragrant
Add in milk, broth, fettuccine and salt and pepper
Bring to a boil and reduce heat to medium/low and simmer for 15 to 20 minutes, stirring frequently until most of the liquid is absorbed and pasta is cooked al dente
Remove from heat and stir in Parmesan until sauce is thick and creamy
Serve while warm with more parmesan cheese if desired

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave or stovetop with splash of water

Author: Rachel