FETTUCCINE ALFREDO

Ingredients

  • 1 1/3 lb. DeCecco Fettuccine
  • 1 stick salted butter
  • 3 C heavy whipping cream
  • 1 tsp ground nutmeg
  • 3 to 4 C freshly grated Parmesan cheese
  • 2 cloves garlic, finely chopped
  • freshly ground pepper
  • fresh chopped parsley
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How can just a few simple ingredients come together so beautifully to form such a rich and creamy sauce? My Fettuccine Alfredo recipe is so super easy and ever so elegant. Serve it as a side…as a meal…or amp it up with chicken or shrimp. This is definitely one of those “guilty pleasure” recipes that will leave you feeling comfy and cozy!

Try to sync your pasta cooking time and sauce finishing time. Boil a large pot water. When it comes to a boil, add salt and drop in pasta. Be sure to stir so the pasta does not stick together. Stir occasionally with pasta fork. I am in love with DeCecco brand pasta. It cooks perfectly every single time!

Add the butter and garlic to a saucepan on medium heat. You are just trying to melt the butter and infuse with the garlic. Do not brown or burn the garlic.

Allow to cook for about two minutes. Whisk in the heavy whipping cream and allow to come to a slow simmer. Add in the nutmeg and pepper. Simmer for about seven to ten minutes…just until the whipping cream starts to thicken. Stir often so that the cream does not stick to the bottom of the sauce pan.

Add the Parmesan cheese and whisk continuously until a thick and creamy sauce forms. I usually add the cheese in batches…you may not need to use the entire four cups. You are looking for the sauce to thickly coat the back of a spoon!

Stir in handful of fresh chopped parsley. Drain your pasta…do NOT rinse. Place in a big bowl and pour the Alfredo Sauce on top and stir to coat each noodle. Top with a little extra fresh parsley and serve immediately! ENJOY!

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