Fettuccine Alfredo

Creamy and indulgent, the perfect homemade fettuccine alfredo using heavy cream, butter, parmesan cheese, and a touch of garlic. Pair with your choice of protein.

Serves 6

Ingredients:

• ~300-400g Fettuccine (500g Fresh)
• 6 tbsp Butter
• 350ml Heavy Cream
• 110g Parmesan Cheese
• 6 cloves Minced Garlic
• Pepper, to taste
• Salt, to taste
• Water

Method and Instruction

Cooking (Pasta)

1. In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 
2. Save some pasta water. The pasta water is full of flavour and can be used to thin out the sauce.

Cooking (Sauce)

1. In a large skillet or pan, heat butter over medium heat. 
2. Add minced garlic and cook for 1 to 2 minutes, then stir in heavy cream. 
3. Let heavy cream reduce and cook for 5 to 8 minutes. 
4. Add half of the parmesan cheese to the mixture and whisk well until smooth. 
5. Keep over heat and whisk well until cheese is melted.

To serve

1. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
2. Garnish with Italian parsley, if so desired.
3. Serve hot.