Classic Fettuccine Alfredo
- 1 (8.8-oz.) pkg. uncooked egg fettuccine pasta
- 6 tablespoons unsalted butter
- 1 garlic clove, smashed
- 1 1/4 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 8 ounces Parmesan cheese, grated (about 2 cups), divided
- Chopped fresh flat-leaf parsley
- Prepare pasta according to package directions in salted water. Drain, reserving 1/2 cup cooking liquid; set cooked pasta aside.
- Whisk in pepper and 1 1/2 cups of the cheese until smooth and creamy. Turn heat off stove. Toss together pasta, alfredo sauce, and remaining cheese until well combined. If mixture becomes too thick, add a little of the reserved cooking liquid at a time, tossing until desired consistency. Sprinkle with parsley; serve immediately.
egg fettuccine, unsalted butter, garlic, heavy cream, freshly ground black pepper, parmesan cheese, flatleaf
Taken from www.myrecipes.com/recipe/classic-fettuccine-alfredo (may not work)