Fettuccine Alfredo
A rich and creamy white sauce over al dente pasta. The perfect combination
Servings 6
Ingredients
- 1 lb dried fettuccine
- 8 tbsp butter
- 2 c heavy cream
- 1 1/2 c finely grated parmesean cheese
- 1 clove garlic crushed
- Salt and pepper to taste
- Fresh asley for garnish
Instructions
- Cook the fettuccine in a pot of boiling, salted water until al dente. Drain pasta, reserving some of the pasta cooking liquid.
- While pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add cream and garlic and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat and add in parmesean. Stir until melted.
- Combine cooked pasta and sauce. Add pasta water if sauce needs thinning.
- Garnish with parsley and grated parmesean.