Rich and Creamy Fettucini Alfredo
Ingredients
Fettuccini Pasta
- 1 lb Fettuccini Dry
- 1 gal Water
- 2 tbsp Salt Morton Coarse Kosher Salt
Alfredo Sauce
- 4 tbsp Butter Grass fed, salted
- 1 tsp Garlic Minced
- 2 cup Cream Heavy, 36-40% cream
- 0.5 tsp White Pepper Ground
- 2 cup Parmesan Cheese Cheese
Instructions
- In a large pot, bring the water and salt to a boil and cook the fettuccini according to the instructions on the package. Drain the pasta and rinse with cold water until the pasta is cool or at least to room temperature.
- In a separate saucepan, on medium-low heat melt the butter and saute the garlic until it turns blond in color. Do not let it burn or your sauce will be bitter with burnt garlic. Add the cream, bring it to a simmer, let it simmer for 2-3 minutes, and whisk in the cheese. Let the sauce come back to a simmer then continue to whisk for 3 minutes or until sauce is smooth and not grainy, then remove from heat. Toss the drained fettuccini with the sauce and serve. For cheese lovers, serve with additional Parmesan cheese.
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