Basil and Nutmeg Fettuccine Alfredo

    25 minutes

    Basil and nutmeg add a subtly different feel to this Alfredo. This is the best and creamiest recipe I've found.

    183 people made this

    Serves: 4 

    • 225g fettuccine pasta
    • 225g cream cheese
    • 3/4 cup (60g) grated Parmesan cheese
    • 110g margarine
    • 1/2 cup (125ml) milk
    • 1 teaspoon garlic powder
    • 1/4 teaspoon dried basil
    • 1 pinch ground nutmeg

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

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    Reviews in English (146)


    I used butter instead of margerine and I sauteed some fresh minced garlic and onion in with the butter before adding the other ingredients. I added A LOT more milk to get the sauce to the consistancy I wanted and even then, it was too thick as we were eating it which made it unappealing. The flavor was great. I would make this again but I would add something else to thin out this sauce (like maybe chicken broth) and maybe cut back on the cream cheese.  -  26 Sep 2012  (Review from Allrecipes USA and Canada)


    Delicious! Here's what I did... I used 8 oz of medium shell pasta, 2 ounces cream cheese, 2/3 cup parmesean, 1/4 c half and half and a few tablespoons of margerine. I added more parmesean as the sauce cooked, added a tablespoon of freshly chopped basil rather than dried, used powdered garlic, then added about 8 ounces of crushed tomatoes. It made a very pretty pink sauce that was outstanding. Thank you for the basics... I wouldn't have tried the ingredients without the blueprint!  -  27 Jan 2006  (Review from Allrecipes USA and Canada)


    Very tasty sauce. I ended up throwing in some red onions as well. I found adding a bit of lemon juice (about two caps' full) helped deplete the clumping, much like it does in fondue.  -  01 Aug 2007  (Review from Allrecipes USA and Canada)