Fettuccine Alfredo
Fettuccine tossed in a garlicky butter, cream and Parmesan sauce, loosened with starchy pasta water.
| 450 g fettuccine pasta | Boil salted pasta per package | Toss sauce with pasta & Parmesan | Thin with pasta water if needed | Garnish with Parmesan & parsley | ||
| 1/4 teaspoon salt (for the pasta water) | ||||||
| 85 g butter | Melt butter, cook garlic 1-2 min | Stir in cream, reduce 5-8 min | Whisk in Parmesan & pepper until smooth | |||
| 1 garlic clove, minced | ||||||
| 360 ml heavy cream | ||||||
| shredded Parmesan, half of the 115 g total (for the sauce) | ||||||
| 1/4 teaspoon pepper | ||||||
| shredded Parmesan (for tossing) | ||||||
| shredded Parmesan, remaining (for garnish) | ||||||
| 2 tablespoons Italian parsley (optional) |
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