Active Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 6 (serving size: about 1 1/2 cups)
This homemade Alfredo sauce clings to the noodles, all without producing a starchy taste. Remove the pasta while it’s still al dente, or slightly firm, and don’t skip the freshly chopped parsley. Dried egg fettuccine is readily available in the pasta aisle in the grocery store—it costs a bit more, but it’s worth it. The sauce will thicken once the pasta is added and removed from heat, so don’t worry if it seems too thin at first.
- 1(8.8-oz.) pkg. uncooked egg fettuccine pasta
- 6 tablespoons unsalted butter
- 1garlic clove, smashed
- 1 1/4 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 8 ounces Parmesan cheese, grated (about 2 cups), divided
- Chopped fresh flat-leaf parsley
How to Make It
Prepare pasta according to package directions in salted water. Drain, reserving 1/2 cup cooking liquid; set cooked pasta aside.
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.
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.
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