Fettuccine Alfredo

 Serves: 6-8    |     Prep: 5 min     |     Cook: 15 min     |     Ready: 20 min


1 lb. Fettuccine Pasta
*Chicken Broth or Chicken Bone Broth
6 T. Butter
1 Garlic Clove (minced)
or 1/4 tsp. dry garlic powder
**3/4 c. Heavy Cream
**3/4 c. Whole Milk
1/8 tsp. Salt
1  1/4 c. Shredded Parmesan Cheese
1/4 tsp. Pepper
2 T. Italian Parsley (optional)


*You can boil noodles just in water, but if you add some chicken broth it adds additional flavor.

**If the sauce seems too rich, adjust diary to 1/2 c. heavy cream and 1 c. whole milk. 


In a large pot, heat water and chicken broth over high heat until boiling. Once it is boiling, add fettuccine and cook according to package instructions. 

In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream and milk. 

Let heavy cream/milk reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted. Add seasonings.

Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.

Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.

Garnish with Italian parsley, if so desired.