Fettuccine Alfredo
Prepare a creamy fettuccine alfredo using butter, heavy cream, and parmesan cheese, served with freshly cooked pasta.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fettuccine Pasta | 500 | Grams |
| Butter | 100 | Grams |
| Heavy Cream | 250 | Milliliters |
| Parmesan Cheese | 150 | Grams |
| Garlic | 2 | Clove |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
| Parsley | 1 | Bunch |
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente.
- In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to prevent burning.
- Add the freshly grated parmesan cheese to the cream mixture, stirring continuously until the cheese is melted and the sauce is smooth.
- Season the sauce with salt and freshly ground black pepper to taste.
- Drain the cooked pasta and add it to the sauce. Toss the pasta in the sauce until well coated.
- Garnish with freshly chopped parsley before serving.
Kitchen equipment
Cheese Grater