Recipe for lunch or dinner
Mar. 3rd, 2026 12:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pattroseRecipe
Fettuccine and Alfredo sauce
Ingredients
* 1 lb Fettuccine
* Salt, for the boiling water, about 1 tbsp
* 1 Stick (8 tbsp) Salted Butter
* 6-7 Garlic Cloves, minced
* 2 Cups Heavy Cream
* 1 tsp Italian Seasoning
* 1/2 tsp each Salt and Pepper adjust to taste if needed
* Pinch of Red Pepper Flakes optional
* 5 oz Freshly Grated Parmesan Cheese
* 1/2 Cup Reserved Pasta Water may need more depending on how thick you want your sauce
* Chopped Fresh Parsley, for garnish optional
Instructions
* Begin by boiling a large pot of salted water. Add in the fettuccine and cook it just until al dente, following the package instructions. It’s essential not to drain the pasta, as you’ll need the starchy pasta water for the sauce later.
* While the pasta is cooking, melt the stick of butter in a large skillet over medium heat. Once the butter is melted, add in the minced garlic cloves. Cook the garlic for about 1 minute, being cautious not to let it burn, as burnt garlic can turn bitter and ruin the flavor of your sauce.
* Stir in the 2 cups of heavy cream. Season the mixture with the Italian seasoning, along with the salt and pepper and red pepper flakes. Continue stirring this mixture continuously for about 10 minutes, allowing it to thicken. This step eliminates the need for flour, resulting in a creamy, rich sauce.
* Once the sauce has thickened up nicely, add in the freshly grated Parmesan cheese. To prevent clumping, add in about half of the cheese at a time, making sure to turn the heat down to low while stirring until the cheese is completely melted and incorporated into the sauce.
* Add the cooked fettuccine directly into the sauce. Pour in about 1/2 cup of the reserved pasta water. Mix everything thoroughly, allowing it to simmer for a few additional minutes to let the flavors meld together and the sauce to thicken up. If it becomes too thick, feel free to add more pasta water until you reach your desired consistency. Season with more salt and pepper if needed and garnish with fresh parsley if desired.
Fettuccine and Alfredo sauce
Ingredients
* 1 lb Fettuccine
* Salt, for the boiling water, about 1 tbsp
* 1 Stick (8 tbsp) Salted Butter
* 6-7 Garlic Cloves, minced
* 2 Cups Heavy Cream
* 1 tsp Italian Seasoning
* 1/2 tsp each Salt and Pepper adjust to taste if needed
* Pinch of Red Pepper Flakes optional
* 5 oz Freshly Grated Parmesan Cheese
* 1/2 Cup Reserved Pasta Water may need more depending on how thick you want your sauce
* Chopped Fresh Parsley, for garnish optional
Instructions
* Begin by boiling a large pot of salted water. Add in the fettuccine and cook it just until al dente, following the package instructions. It’s essential not to drain the pasta, as you’ll need the starchy pasta water for the sauce later.
* While the pasta is cooking, melt the stick of butter in a large skillet over medium heat. Once the butter is melted, add in the minced garlic cloves. Cook the garlic for about 1 minute, being cautious not to let it burn, as burnt garlic can turn bitter and ruin the flavor of your sauce.
* Stir in the 2 cups of heavy cream. Season the mixture with the Italian seasoning, along with the salt and pepper and red pepper flakes. Continue stirring this mixture continuously for about 10 minutes, allowing it to thicken. This step eliminates the need for flour, resulting in a creamy, rich sauce.
* Once the sauce has thickened up nicely, add in the freshly grated Parmesan cheese. To prevent clumping, add in about half of the cheese at a time, making sure to turn the heat down to low while stirring until the cheese is completely melted and incorporated into the sauce.
* Add the cooked fettuccine directly into the sauce. Pour in about 1/2 cup of the reserved pasta water. Mix everything thoroughly, allowing it to simmer for a few additional minutes to let the flavors meld together and the sauce to thicken up. If it becomes too thick, feel free to add more pasta water until you reach your desired consistency. Season with more salt and pepper if needed and garnish with fresh parsley if desired.
