Fettuccine Alfredo (americanized)
by taira
italian american version of fettuccine alfredo. It contains extra ingredients of garlic and heavy cream that are not traditional
100 g
fettuccine
14 g
unsalted butter
60 ml
heavy cream
25 g
parmigiano reggiano
2 g
garlic
, minced, minced, minced
Salt the water generously and cook the pasta to al dente. Reserve pasta water
Melt butter in a pan over medium-low heat. Add garlic and cook till fragrant
Stir in cream and simmer on low heat to slightly thicken ~1–2 minutes. Stir in Parmesan gradually until smooth. Add some pasta water a little at a time to thin the sauce out. Salt and pepper to taste
Add pasta into the sauce and toss