| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for greasing the pan
- Kosher salt and freshly cracked black pepper
- 1 pound fettuccine
- 8 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 3 large eggs
- 3/4 cup grated Parmesan
- 3/4 cup shredded mozzarella
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 2 tablespoons minced fresh flat-leaf parsley
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place on a rimmed baking sheet.
- Bring a large pot of salted water to a boil. Add the fettucine and cook for about 3 minutes less than the package recommends, so that it is very al dente. Drain, then rinse with cold water and reserve.
- Beat the cream cheese on medium-high speed in the bowl of a stand mixer or with an electric hand mixer until smooth and creamy, about 2 minutes. Add the butter and beat until combined. Add the eggs, 1/2 cup Parmesan, 1/2 cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked black pepper to taste until everything is smooth and combined. Add the fettucine and toss to coat and combine. Transfer to the prepared pan and sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella.
- Bake until the top is bubbling and golden brown, 20 to 25 minutes. Let rest for 10 to 15 minutes. Remove from the pan, then cut into wedges and garnish with the parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 542 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 151 mg |
| Sodium | 399 mg |
| Serving Size | 1 of 8 servings |
| Calories | 542 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 151 mg |
| Sodium | 399 mg |
Reviews
After reading all of the reviews before making this, it appeared lack of moisture in the final dish could be an issue. I chopped up 8 oz. mushrooms, garlic, spinach and green onions and sauteed them in some butter. Once most of the moisture was out of the mushrooms, I added this to the bowl and tossed it with everything before baking. WAS GREAT!
Made this for dinner last Saturday. I did make changes to avoid some of the negative results in other reviews. So don’t beat me up too bad. Lol. I used Buccatini pasta as suggested on the show as a substitute for the fettucine. About 14 oz instead of 16 and kept other sauce ingredient amounts the same except for a bit more cream. Maybe the thinner pasta did not absorb as much liquid as a thicker pasta such as fettucine? I used low fat cream cheese and half and half instead of heavy cream. I added a layer of the pasta mixture to the pan, then a layer of fresh spinach sauteed with garlic, then the remainder of the pasta mixture. Added sliced fresh tomatoes sprinkled with basil to the top. Finished product was not dry or bland.
While I thought it was just ok, my family raved about it. Will definitely make again and it was really easy. It was ok on the sauce at first, in my opinion, but it quickly dried up after cutting it and serving. A
Easy and delicious!!! I added baby broccolini that I parboiled for 3 minutes and also made grilled shrimp, very decadent and delicious!ish!
So good and so easy. I did add garlic and will add some basil next time.
Delicious!
Sooo easy! Read reviews that it wasn’t saucy enough so I used half the pasta & a smaller springform pan. I also added chicken & broccoli. It was sooo good & took no time to make!
Wayyyy too much pasta, not enough sauce. Dry as dry can be. And bland. Bought expensive ingredients, what a waste. Don’t you chefs try what you prepare? If judging on a TV show, I’d give it a minus- 2. Threw away a $20 bill and then some.
Saw this recipe on the kitchen recently and had to try it. Made this dish last night. Super easy!! Added a teaspoon of minced garlic to the recipe. It was so good and presentation was awesome.
I added and extra egg since mine were on the smaller side. It was really good and rich. It wasn’t like a traditional fettuccine alfredo but very tasty. It is a good pantry pull recipe.