Greek Fettuccine Alfredo

I am in love with pasta! I really don't care about the shape, size, flavor, I just love eating pasta.

I consider pasta to be the original comfort food.

My Greek Fettuccine Alfredo takes pasta to a whole other level.

First, this is not diet food, o.k., it's special occasion food. It's like eating your favorite holiday meal, once a year.

Do you see all this cream and cheese, YEP, that's pure goodness. You can lighten it up by using low fat milk, but why do that?

After the cream sauce is completed, toss in cooked fettuccine noodles, or any pasta shape you prefer.

All done, and ready to eat. Look how beautiful and elegant this dish looks. I can't wait to dig in! 

Greek Fettuccine Alfredo

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4-6

Ingredients:

1 bell pepper, chopped fine
1/2 red onion, chopped fine
1/2 bunch of green onions, chopped
3 cloves of garlic, minced
2 teaspoon black pepper
2 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 cup heavy cream
1 cup whole milk
1/2 cup Greek yogurt, plain
1 cup parmigiano reggiano cheese, grated
1 cup Romano cheese, grated
1 cup sharp cheddar cheese, grated
1/2 cup feta cheese, crumbled
1/2 stick butter
4 tablespoon extra virgin olive oil
1 lb fettuccine pasta, cooked according to package directions

Directions:

To prepare Alfredo sauce. Bring a large pot of water to boil. When water starts to boil, add about 2 teaspoonfuls of salt to water. Add pasta and cook according to package directions about 12-15 minutes.

Drain pasta and rinse with warm water. Drain again and coat in olive oil to prevent sticking. Set aside until ready to use.

Chop vegetables and set aside. In a large pot add butter and olive oil and heat over medium heat. Add all the vegetables except garlic to pot. Saute for about 5 minutes. Add garlic and saute for about 1 minute more. Season vegetables with all the spices and mix well.

Reduce heat to medium-low, add heavy cream, whole milk, and Greek yogurt to pot and whisk well. Add cheeses by the handful whisking well after each addition. Allow sauce to cook for about 5 minutes.

Do not allow sauce to boil. Toss pasta in sauce to warm pasta, serve with extra parmigiano reggiano cheese if desired.