Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound Fettuccine; 2 cups heavy cream ((UK double cream)); 1 clove garlic (peeled and left whole (optional)); 1 stick salted butter (softened); 1 pinch nutmeg; ¾ cup freshly grated Parmesan cheese (plus more for serving); Salt and black pepper (to taste); Chopped fresh flat-leaf parsley (for garnish)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 5

Author : Erren Hart

alfredo sauce alfredo sauce recipe fettuccine alfredo

Ingredients

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1 pound Fettuccine2 cups heavy cream ((UK double cream))1 clove garlic (peeled and left whole (optional))1 stick salted butter (softened)1 pinch nutmeg¾ cup freshly grated Parmesan cheese (plus more for serving)Salt and black pepper (to taste)Chopped fresh flat-leaf parsley (for garnish)

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Instructions

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Step 1

In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce.

Step 2

While the pasta is cooking, heat the cream and garlic (if using) over low-medium heat in a deep saute pan.

Step 3

Add butter and whisk gently until melted. Remove and discard the garlic. Mix in the nutmeg and cheese. Season with freshly grated black pepper.

Step 4

Drain, reserving 2 cups pasta cooking liquid. Add it to the pan, and gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).

Step 5

Top with more grated cheese and chopped parsley. Serve immediately.