Zov’s Fettuccine Alfredo Recipe
- 1 3⁄4 cup heavy cream
- 1 stick or 4oz of unsalted butter
- 2 garlic cloves minced
- 2 cup grated Parmigiano- Reggiano
- 1 teaspoon freshly ground black pepper
- 1⁄2 teaspoon kosher salt
- 1/2 cup chopped Italian parsley
- 1 pound box dry fettuccine
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 6-8 minutes. Drain. Do not wash the pasta.
As soon as you start cooking the pasta, start making the Alfredo sauce.
In a large skillet with sides over medium heat melt the butter; add the heavy cream and garlic. Stir until incorporated. Season with salt and freshly ground black pepper.
Turn heat down and add cheese stirring constantly. Pour the cheese sauce over the hot cooked pasta just before serving add chopped parsley . Toss and Serve immediately adding more cheese if necessary.
Serve with crusty hot bread with crisp chilled chardonnay.