Creamy Dreamy Fettuccine Alfredo Recipe: Silky Pasta, Zero Heavy Cream Guilt!

So creamy, it's almost suspicious!

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Preparation & Cooking Time: 30-40 mins (80-90 mins if making fresh pasta)

QUICK INSTRUCTIONS

1. (Optional) Make the fresh pasta: Create a well in the flour, add eggs, whisk, and gradually incorporate flour. Knead until smooth and elastic, rest for at least 1 hour. Roll out and cut into fettuccine.

2. Bring a large pot of salted water to a boil.

3. While water heats, make the sauce: Melt butter in a pan over medium heat, add garlic, and cook until fragrant.

4. Stir in half-and-half and heat through (do not boil).

5. Reduce heat to low, add Parmesan cheese gradually, stirring until smooth and melted. Season with pepper.

6. Cook fresh pasta for about 1 minute (or dried pasta according to package directions) until al dente. Reserve a little pasta water.

7. Add cooked pasta to the sauce, toss to coat, adding a splash of pasta water if needed.

8. Serve immediately with extra Parmesan and black pepper.

Ingredients: For the Fresh Pasta (Optional):

• 2 large whole eggs (approximately 100g)

• 4 large egg yolks (approximately 71g)

• Approximately 250-300 grams (about 2 to 2 1/2 cups) all-purpose flour, plus more for dusting

• A little water, if needed (see notes in detailed process)
  

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