Fettuccine Alfredo
Delicious and super easy to make
Equipment
- 1 (12-inch) saucepan
- 2 mixing bowls
- 1 (10-cup) food processor
- 1 Microplane Rasp
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 pound fettuccine Uncooked
- 8 tbsps butter Unsalted
- 6 cups frozen broccoli florets Thawed and drained of all excess water
- 2 cloves garlic Freshly grated
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese Grate the cheese and set aside 1/4 cup for garnishing.
- 1 tsp black pepper Freshly ground
- 1/2 cup pasta cooking liquid Reserve for the sauce
- Kosher salt Generously add salt to the boiling water for the pasta.
Instructions
- Start by grating the Parmesan cheese in a food processor. Transfer it to a mixing bowl and set aside. Prepare the broccoli florets by thawing them in a Microwave and draining all excess water.Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente, 8 to 12 minutes.Meanwhile, in a large saucepan or skillet over medium heat, add and melt the butter. Grate the garlic with a Microplane (rasp grater) into the butter and the freshly ground black pepper. Cook, stirring continuously for about 1 minute. Stir in the cream. Bring to a simmer. Add the broccoli florets, and stir to combine. Turn off the heat, and add in the grated Parmesan cheese, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well-coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with more Parmesan.
Notes
1) Generously add salt to the boiling water for the pasta.
2) If you're using this recipe as a side dish, it will yield 6 servings.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.