dinner · everyday
Fettuccine Alfredo with anchovy garlic bread
Restaurant-style creamy Alfredo with butter, cream and Parmesan, plus a crusty garlic bread made with roasted garlic and anchovy butter.
- Time
- 40min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Mash the roasted garlic, anchovies, butter and parsley. Spread on the split baguette and bake at 200°C (400°F) for 10 minutes.
-
2
Simmer the butter and cream 3 minutes.
-
3
Toss with the cooked fettuccine, Parmesan and pasta water until thick and silky. Season with nutmeg and pepper.
