Fettuccine Alfredo

Fettuccine Alfredo is such an easy dish to prepare, but it's so rich and creamy your guests will think you spent all day on the sauce.


1 lb fettuccine
1/2 cup butter
2 cloves garlic, chopped
2 1/2 cups cream
1 1/2 cups grated Parmesan cheese
Salt and white pepper to taste


Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile, in a 12-inch heavy skillet over medium-low heat, melt butter and sauté garlic until fragrant. Add cream and simmer. Season with salt and pepper.

Add fettuccine, 1/4 cup reserved water, and cheese to Alfredo sauce and toss. Add more cooking water if necessary.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.

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