Traditional Fettuccine Alfredo

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 lb fettuccine pasta* ($0.98)

1 stick salted butter ($0.99)

1 tsp salt ($0.03)

1 tsp ground black pepper ($0.17)

2 cloves garlic, finely minced ($0.08)

¾ cup pasta water ($0.00)

1 ¼ cup grated Parmesan, divided** ($1.35)

½ Tbsp fresh parsley, minced ($0.05)

Directions

Boil

Put salted water on to boil and boil fettuccine noodles for 10-12 minutes until al dente.

Sauté

Meanwhile, you can melt butter in a large sauté pan with salt, pepper, and finely minced garlic. Cook on medium low heat for 2-3 minutes until fragrant.

Reserve

Once your pasta is cooked, strain it, but reserve at least 3/4 cup of the pasta water! This is an important step! I like to keep my cooked pasta off to the side in the now-empty boiling pot with a clean, damp kitchen towel over the top.

Whisk

Add ¼ cup pasta water to the garlic and butter mixture and whisk to combine. Let it bubble and thicken for 3-4 minutes

Mix

Sprinkle in half the grated Parmesan cheese, ¼ cup at a time, while continuously whisking until a smooth sauce forms. Add extra pasta water, if needed (you should have ½ cup of reserved pasta water left to use.)

Toss

Once your pan sauce is done, add the cooked fettuccine, the remaining grated Parmesan cheese, and the minced parsley. Toss to combine.

Serve

Top with any remaining grated Parmesan cheese you may have (optional). Serve immediately.

Nutrition

• Calories: 387 kcal
• Total Fat: 18 g
• Sodium: 668 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 2 g
• Protein: 13 g