A lightened alfredo sauce that feels absolutely decadent and created with minimal effort. This Fettuccine and Peas with Whiskey Pepper Cream Sauce is on the table in just 20 minutes. Perfect for a busy weeknight or special enough for when you want to impress with minimal effort.
I have a love of all things alfredo since high school. I remember coming home from church on Sunday and I’d take over the kitchen with a huge pot of boiling water for the fettuccine and a large saucepan at the ready to make alfredo sauce. Nevermind the fact that the sauce I was making came together thanks to a couple of sauce packets and a large quantity of butter and milk.
I’d like to think I’ve stepped up my cooking game since then. Alfredo sauce from scratch couldn’t be easier and it can be made in the time it takes to prepare the pasta. Comfort food for the win! But this time, I decided to change things up again and created a classier version of the dish I love so much. The amount of extra time needed to created it compared to the usual version? ZERO.
A lightened alfredo sauce becomes something even more special with the addition of Robert Rothschild Farm’s Whiskey Pepper Cream Sauce. Studded with mushrooms and onions, it elevates this simple comfort food into something that will surely have those around your dinner table thinking you toiled hours in the kitchen to create it. I’ll be our little secret that you didn’t. For a pop of color, I also stirred in a few cups of frozen green peas. I’m not sure when I started doing it or why, but I love how much prettier the dish becomes and the sweetness it lends to the dish.
- 16 ounces fettuccine
- 2 tablespoons butter
- 6 garlic cloves, minced
- 4 teaspoons cornstarch
- ¼ teaspoon nutmeg
- 1-1/4 cup chicken broth
- 1-1/2 cup Parmesan cheese, shredded
- 1 cup plain Greek yogurt
- ¾ cup Robert Rothschild Farm Whiskey Pepper Cream Sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups peas, frozen
- Cook fettuccine according to package directions.
- Meanwhile, in a large saucepan melt butter over medium heat.
- Add garlic and let cook until fragrant.
- In a small bowl, whisk together cornstarch, nutmeg and chicken broth. Whisk into butter and garlic until well combined. Let cook until bubbly.
- Whisk yogurt Whiskey Pepper Cream Sauce, salt and pepper into sauce mixture until combined. Remove from heat.
- Stir in drained pasta and peas until combined.
- Serve and garnish with additional shredded Parmesan cheese, if desired.
This Fettuccine and Peas with Whiskey Pepper Cream Alfredo is proof positive that even if you’re running short on time, you can have a delicious and comforting dinner on the table in just 20 minutes. And if you’re lucky enough to have any leftovers, they make for a fantastic lunch the following day.
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.