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.

Ingredients:

• 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

Directions:

• 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.