Get ready to elevate your pasta game with the most irresistible fusion dish you never knew you needed! 🍝✨ Imagine the rich, sweet complexity of caramelized onions meeting the creamy decadence of classic Alfredo sauce, all wrapped around perfectly cooked fettuccine. This French Onion Fettuccine Alfredo is not just a recipe—it's a culinary adventure that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine
- 2 large onions, thinly sliced
- 4 tbsp butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of fettuccine, 2 large onions, 4 tbsp of butter, 1 cup of heavy cream, 1 cup of grated Parmesan cheese, salt, pepper, and fresh parsley for garnish.
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous pinch of salt and then add the fettuccine. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the fettuccine is cooking, prepare the onions. In a large skillet, melt the 4 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the thinly sliced onions.
- Cook the onions, stirring occasionally, for about 15-20 minutes or until they are caramelized and golden brown. If the onions start to stick to the pan, you can add a splash of water to help deglaze the pan and enhance the caramelization.
- Once the onions are caramelized, reduce the heat to low and slowly pour in the heavy cream. Stir to combine and let it simmer gently for about 2-3 minutes to heat through and thicken slightly.
- Gradually whisk in the grated Parmesan cheese until it is fully melted and the sauce is creamy. Season with salt and pepper to taste. If the sauce is too thick, you can add a little pasta water to reach your desired consistency.
- When the fettuccine is done cooking, reserve about 1/2 cup of the pasta water, then drain the fettuccine and add it directly to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce, adding reserved pasta water as needed to loosen the sauce.
- Once everything is well combined, remove the skillet from heat. Taste and adjust the seasoning with additional salt and pepper if necessary.
- To serve, plate the fettuccine Alfredo and garnish with freshly chopped parsley. You can also sprinkle additional Parmesan cheese on top if desired.
- Enjoy your delicious French Onion Fettuccine Alfredo!
Tips
- • For the most luxurious caramelized onions, cook them slowly over medium-low heat and be patient—rushing will prevent that deep, golden-brown color and rich flavor.• Use freshly grated Parmesan cheese for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy.• Save some pasta water before draining! The starchy water helps create a silky, clingy sauce that perfectly coats every strand of fettuccine.• If your sauce becomes too thick, gradually add reserved pasta water to achieve the perfect creamy consistency.• For an extra flavor boost, consider adding a splash of white wine while caramelizing the onions or a pinch of fresh thyme to complement the caramelized onion flavor.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 22g
Fat: 45g
Saturated Fat: 28g
Cholesterol: 140mg
