Fettuccine Alfredo

/

We need to make this more!

Fettuccini Alfredo is one of the easiest and most delicious meals you’ll ever make in under 30 minutes! I know it’s chock full of carbs, butter and cream but I think we should all live a little and make this every now and then. If you’re looking to lighten this dish up, try a pasta substitute like Palmini Pasta (hearts of palm noodles). Now, if you would, please repeat after me: There is never ever any reason to buy grocery-store Alfredo sauce!

Ingredients

  • 3/4 to 1 pound of Fettuccine Pasta NOTE: I think using a 3/4 pound of pasta gives the perfect ratio of sauce to pasta.

  • 1 Garlic Clove (minced)

  • 6 Tablespoons Butter 

  • 1 1/2 cups Heavy Cream 

  • 1 1/4 cup Shredded Cheese. I blend Pecorino Romano with a high-quality Parmesan such as Sartori

  • 1/4 teaspoon Salt

  • 1/4 teaspoon Pepper (white pepper preferred but unnecessary)

  • 2 Tablespoons of Italian Flat-leaf Parsley (optional)

  • Red Pepper Flakes (optional)

  • 12 ounce bag of broccoli florets NOTE: You can just as easily make this Chicken Alfredo. Cook the chicken separately and add to the skillet with the pasta. When I include chicken, I season the meat, put it on a foiled sheet pan and bake in the oven at 400 degrees.

Instructions

  1. In a large pot, heat water over high heat until boiling. Add salt to season the water.

  2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes.

  3. Stir in heavy cream. 

  4. Let heavy cream reduce and cook for 3-5 minutes.

  5. Add cheese to the mixture and stir continuously until smooth.

  6. Taste the sauce and salt and pepper to preference.

  7. Add pasta to the pot. NOTE: Reserve some pasta water in the event your sauce becomes too thick. The pasta water is full of flavor and can be used to thin the sauce.

  8. 4-minutes before the pasta is done, add the broccoli to the pasta pot.

  9. Once the broccoli is bright green and while the pasta is still al dente, drain pasta and broccoli and add to the skillet.

  10. Gently and generously coat the Fettuccine with the Alfredo sauce. Add a little pasta water if it needs to be thinned out.

  11. Once tossed, garnish with parsley and red pepper flakes for the adults.