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15-Minute Fettuccine with Garlic Beer Cream Sauce

15-Minute Fettuccine with Garlic Beer Cream Sauce

It’s National Fettuccine Alfredo Day! Yeah, we’ve never heard of it either. But according to a calendar we saw, it is.  So, in honor of today, we’re sharing the following recipe with you. We love that it’s a quick one – dinner in 15 minutes! We thought this was just a plate of deliciousness – what’d you think? Tell us what you think in the comments below.

Serves: 4
Prep Time: 15 min.
Total Time: 15 min.


  • 1 lb fettuccini
  • 3 Tbsp unsalted butter
  • 2 cloves garlic, minced
  • ⅔ cup wheat beer
  • ⅔ cup heavy cream
  • 2 Tbsp lemon juice
  • ⅔ cup fresh grated parmesan
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp fresh thyme, chopped
  • 1 large tomato, chopped


  • Cook the pasta in lightly salted water until almost al dente (about 3 minutes less than stated on package directions).
  • While the pasta is cooking, make the sauce.
  • In a saucepan over medium high heat, melt the butter.
  • Add the garlic and cook for about 30 seconds.
  • Add the beer, cream, and lemon juice, bring to a low simmer.
  • Add the parmesan about 2 Tbsp at a time. Stir until completely melted before adding more.
  • Add the thyme, salt and pepper. Simmer, stirring constantly, until thickened and slightly reduced, about 6 minutes.
  • Drain the pasta and add to the sauce, allowing to cook until noodles are cooked to al dente, about 3-5 minutes.
  • Remove from heat. Stir in tomatoes.

Thanks to The Beeroness for this recipe.


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