Fettuccine alfredo recipe
Fettuccine Alfredo recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|3 clove(s)||garlic, finely chopped|
|350 ml||double cream|
|salt and fresh ground pepper, to taste|
|125 g||Parmesan cheese, freshly grated|
|1 tsp||lemon juice|
|½ bunch(es)||parsley, chopped|
A dish that I have eaten only when made by others. It is not something that you would want to eat every day, but is a good choice for a meat-free meal.
Boil a large saucepan of well salted water; about 3-3.5 litres, approx. 6 pints. When at a rolling boil, add the pasta, bring back to a rolling boil, reduce heat and cook gently until al dente. Do not overcook or allow to become sticky.
While the pasta is cooking, in another saucepan, melt the butter and sauté the garlic for about 3 minutes until just fragrant. Add the cream and some salt and pepper and heat until steaming. Mix the cheese and cornflour together and add to the cream together with the lemon juice. Stir constantly until the cheese melts and the mixture becomes creamy and smooth. Check and adjust seasoning.
When the pasta is cooked, either drain it into a colander or remove a portion at a time with a pasta spoon or tongs. Stir the pasta, some at a time, into the sauce until well coated. Sprinkle with parsley and serve immediately. Top with a little more Parmesan if desired.
ca. 20 min
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