Behind the Recipes
Fettucine Alfredo by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. fettucine
1/2 cup butter
2 cloves garlic, minced
2 1/2 cups heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 tsp. kosher salt, plus more for salting pasta water
PREPARATION:
1. Bring a large pot of water to a boil. Add a two heaping spoonfuls of salt when water is boiling.
2. Add fettucine. Cook uncovered 10-12 minutes while stirring constantly. When al dente, drain the pasta and set aside.
3. In a large skillet, melt the butter over medium-high heat. When the butter is foamy, add the garlic and sauté until tender.
4. Reduce heat to low and stir in the cream and cook for 3-4 minutes, stirring constantly. When the cream is thick enough that is coats the back of a spoon, add the fettucine and stir to coat the noodles.
5. Season with salt and pepper, stir in the Parmesan cheese and serve hot.
Photo courtesy of www.recipe.foohta.com
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