The Pasta House Company Fettuccine Alfredo
Creamy, classic fettuccine Alfredo made with butter, half-and-half, and Parmesan for a quick comforting meal.
Equipment
- Large Pot
- Colander
- Large saucepan or the pasta pot
- Tongs or pasta fork
Ingredients
- 10 oz dry fettuccine
- salt for boiling pasta
- 4 oz butter
- 4 oz half & half
- 1/2 cup grated Parmesan cheese
- cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the 10 oz dry fettuccine and cook until almost tender but still slightly firm to the bite (al dente).
- Drain the pasta in a colander, then return the pasta to the pot (off heat) or transfer to a large saucepan.
- Add the 4 oz butter and 4 oz half-and-half to the pasta and bring the mixture to a gentle boil while stirring to melt the butter and combine.
- When the noodles are fully cooked and the sauce is hot, remove the pot from the heat.
- Stir in 1/2 cup grated Parmesan until the sauce is smooth and coats the noodles evenly.
- Season with cracked black pepper to taste, toss to combine, and serve immediately.
Notes
- Use plenty of salted water to prevent the pasta from sticking.
- Reserve a little pasta water if you prefer a looser sauce.
- Grate Parmesan fresh for best flavor.