BAKE-OFF Pasta Alfredo

Would you believe my husband is Italian and we rarely eat pasta in this house. Honestly. Not because we don’t both love it, I mean who doesn’t love pasta, other than those who are celiac, or play celiac, or who are following the Wheat Belly lifestyle, or those who choose their bikini over their cover-up. Either way you play it peeps it’s strange that we don’t make pasta more often in our house as we both thoroughly enjoy a big’ol bowl of starch. When my buddy Hillary came up with doing Chef Michael Smith’s Fetticcini Alfredo as our next bake-off, I couldn’t be more pumped. Not just because we were going to soon be over-indulging in a bowl of pasta, but the bikini bottoms I just bought have tie sides and you know what that means…. no remorse baby!!!

By now you should be all well aware of what this bake-off is all about, but in case you don’t….. here is what you’ve missed. Fellow lifestyle bloggers, Hillary and Jen, and I have made 4 dishes for you over the last 4 months, making a version most everyone can enjoy. I make the guilty pleasure version, in all it’s buttery glory, Hillary makes the healthier version and Jen takes it to a whole other level and makes these dishes healthy enough to eat 7 days a week! We started with an Apple Strudel, worked our way into a traditional Cheeseball , then into a Snackmix and now here today we give you a pasta dish!


Chef Michael Smith’s Fettuccini Alfredo {original recipe here}

1 box Fettuccini
1/4 cup Butter
2  Garlic | clovesminced 
1 cup Heavy Cream
1 cup Parmesan Cheese | freshly grated
1/4 tsp Nutmeg | freshly ground 
a sprinkle of sea salt and freshly ground pepper 
1/2 cup Parsley | minced
1/2 cup Green Onions | minced 

Cook the Fettucini in boiling water that’s been salted.

While the pasta is cooking, in a saucepan, melt your butter over medium heat and add the garlic. Sauté gently, ensuring not to burn the garlic, cook until softened.

To the saucepan add the cream and bring to a low simmer, stir in the cheese, nutmeg and sprinkle with salt and pepper, heat through. Toss in the cooked pasta along with the parsley and green onions. Season with lots of freshly ground pepper. Serve immediately.



Curious to see how Hillary and Jen did with making this recipe healthy? Pop over to their sites and see how these two health ninjas did in the kitchen! Making anything Alfredo healthy is a feat in itself, so give these woman some props.

Hillary’s Guilt-Adjacent Pasta Alfredo recipe HERE
Jen’s Guilt-Free Pasta Alfredo recipe HERE


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