Fettuccine Alfredo
Best eaten when hot and fresh out of the pan. My fettuccine alfredo recipe is creamy and delicious. Enjoy!
Ingredients:
9 oz. dry or fresh fettuccine
4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 tsp pepper
1 3/4 cup heavy cream
1 cup grated parmigiana, plus more for garnish
Directions:
Bring a large pot of salted water to boil and cook fettuccine until al dente, according to package directions.
Heat a large skillet over medium heat; add butter and let it completely melt. Add garlic, salt and pepper and saute for about one minute Be careful to not burn the garlic
Pour in the heavy cream, stir. Bring it to boil and add parmigiana. Stir until the cheese has melted then reduce heat to low.
Add the cook, hot fettuccine into skillet and toss until pasta coated evenly with sauce. If sauce seems too thick, add a little pasta water to thin it out, 1/4 of a cup at a time.
Transfer to a serving plate and sprinkle with more cheese and black pepper to your taste. Enjoy!
