Pasta Alfredo
Prepare a creamy pasta alfredo using fettuccine, butter, garlic, heavy cream, and parmesan cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fettuccine (uncooked) | 500 | Grams |
| Butter (unsalted) | 100 | Grams |
| Garlic (minced) | 3 | Clove |
| Heavy Cream (whole milk based) | 500 | Milliliters |
| Parmesan Cheese (grated) | 150 | Grams |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally.
- Add the grated parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
- Garnish with chopped fresh parsley before serving.
Kitchen equipment
Cheese GraterLarge Skillet