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  • Jefferson Adams
    Jefferson Adams

    Gluten-Free Fettuccine Alfredo

    Reviewed and edited by a celiac disease expert.

    Treat yourself to a gluten-free gourmet pasta night with this easy, super tasty fettucine Alfredo.

    Gluten-Free Fettuccine Alfredo - Fettuccine Alfredo. Image: CC BY 2.0--Nikolas Moya
    Caption: Fettuccine Alfredo. Image: CC BY 2.0--Nikolas Moya

    Celiac.com 07/30/2022 - Pasta Alfredo is one of those classic dishes that comes together quickly and simply to deliver great taste. For this recipe, I like to use a quality gluten-free pasta, like Tinkyada, Bentilia, Barilla, Le Veneziane Fettuce, or Schar.

    Ingredients:

    • 18 ounces cooked gluten-free fettuccine
    • 2½  cups heavy cream
    • ½ cup fresh lemon juice
    • 12 tablespoons unsalted butter
    • 2 cups grated Parmesan
    • 2 teaspoons grated lemon zest
    • Pinch freshly grated nutmeg
    • Salt and freshly ground white pepper
    • 1 teaspoon chopped parsley, as desired

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    Directions:
    Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. 

    Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. 

    Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. 

    Remove from the heat. 

    Add the pasta and toss. 

    Add the remaining ½ cup of cream, and Parmesan to the cream sauce in the skillet. 

    Add the lemon zest, nutmeg, salt, and white pepper. 

    Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

    Serve warm, topped with parsley, as desired.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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