Fettuccine Alfredo
Equipment
- large pot
- large pan
- measuring spoons
- measuring cup
- colander
- wooden spoon
- grater
- knife
- cutting board
Ingredients
- 1 lb fettuccine
- 2 large cloves garlic minced
- 4 tbsp butter
- 1½ cup heavy cream
- ¼ tsp salt
- 1 tsp black pepper
- ½ tsp italian parsley minced
- 1 cup parmesan shredded
- pasta water
Instructions
- Fill a large pot with 16 ounces of water and a pinch of salt. Bring the pot to a boil, add fettuccine pasta and cook according to package.
- Take pot off heat and transfer to a colander.
- Heat 4 tablespoons of butter in a large saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 to 2 minutes.
- Add 1½ cups of heavy cream, ¼ teaspoons of salt, 1 teaspoon of black pepper, and ½ teaspoon of italian parsley to saucepan and allow to simmer until thickened, about 5 minutes.
- Once thickened, add 1 cup of shredded parmesan cheese and stir until cheese is melted and smooth.
- Remove saucepan from heat. Add the cooked fettuccine to the sauce. If sauce needs to be thinned out, add a little pasta water. Combine well and enjoy!
Notes
Garnish with italian parsley and parmesan cheese, if so desired.