Classic Fettuccine Alfredo

Name: Classic Fettuccine Alfredo
Total time: 30 min
Ingredients: 1 (8.8-oz.) pkg. uncooked egg fettuccine pasta; 6 tablespoons unsalted butter; 1 garlic clove, smashed; 1 ¼ cups heavy cream; ½ teaspoon freshly ground black pepper; 8 ounces Parmesan cheese, grated (about 2 cups), divided; Chopped fresh flat-leaf parsley

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Total: 30 minutes

Servings: 3.5

Cost: $8.29 /serving

Author : Nicole McLaughlin

Ingredients

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1 (8.8-oz.) pkg. uncooked egg fettuccine pasta6 tablespoons unsalted butter1 garlic clove, smashed1 ¼ cups heavy cream½ teaspoon freshly ground black pepper8 ounces Parmesan cheese, grated (about 2 cups), dividedChopped fresh flat-leaf parsley

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Instructions

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Step 1

Prepare pasta according to package directions in salted water. Drain, reserving 1/2 cup cooking liquid; set cooked pasta aside.

Step 2

Heat butter in a large saucepan over medium. Add garlic, and cook 1 minute to release flavor. Stir in cream, and bring to a boil; simmer 5 minutes. Remove and discard garlic.

Step 3

Whisk in pepper and 1 1/2 cups of the cheese until smooth and creamy. Turn heat off stove. Toss together pasta, alfredo sauce, and remaining cheese until well combined. If mixture becomes too thick, add a little of the reserved cooking liquid at a time, tossing until desired consistency. Sprinkle with parsley; serve immediately.