Fettuccine Alfredo

🔥 Prep

• Measure out 4 tbsp butter and have it ready.
• Measure out 0.5 cup heavy cream.
• Grate 1 cup Parmesan cheese.
• Measure 0.5 tsp salt.
• Fill a large pot with water and bring to a boil (no need to measure water).

🔥 Cook

• 1. Bring a large pot of water to a boil over high heat.
• 2. Add the 200 g fettuccine and cook for 8-10 minutes until al dente, stirring occasionally.
• 3. While the pasta cooks, melt 4 tbsp butter in a medium saucepan over medium-low heat.
• 4. Once melted, pour in 0.5 cup heavy cream and simmer for 3-4 minutes, stirring frequently.
• 5. Reduce heat to low, stir in 1 cup grated Parmesan and 0.5 tsp salt, and cook for 2 minutes until the sauce is smooth and slightly thickened.
• 6. When pasta is done, reserve ½ cup of the pasta cooking water, then drain the fettuccine.
• 7. Add the drained fettuccine to the sauce, toss to coat, and if needed, add reserved pasta water a tablespoon at a time to reach desired consistency; cook over low heat for 1 minute.
• 8. Remove from heat, taste and adjust seasoning if necessary, then serve immediately.

🔥 Serve

• Garnish with freshly cracked black pepper and a sprinkle of extra grated Parmesan.
• Serve hot with a side of garlic bread or a simple green salad dressed with lemon vinaigrette.