Fettuccine Alfredo

Ingredients

• 11 cup freshly grated Parmesan cheese(100g)
• 21 cup unsalted butter(227g)
• 31 cup heavy cream(240g)
• 42 clove garlic(6g)
• 50.5 teaspoon salt(3g)
• 60.25 teaspoon black pepper(0.5g)
• 712 ounce fettuccine pasta(340g)

Instructions

1. 1Cook the fettuccine pasta in salted boiling water according to package instructions until al dente. Reserve some pasta water.
2. 2In a large skillet over medium heat, melt the butter.
3. 3Add the minced garlic and cook for about 1 minute until fragrant.
4. 4Reduce the heat to low and pour in the heavy cream. Stir and let it come up to temperature.
5. 5Season with salt and black pepper to taste.
6. 6Add the freshly grated Parmesan cheese and stir until the sauce is smooth and emulsified.
7. 7Let the sauce simmer on low to medium heat until it thickens enough to coat the back of a spoon.
8. 8Transfer the cooked fettuccine directly from the pot into the sauce, adding a splash of pasta water if needed to help emulsify.
9. 9Toss the pasta in the sauce until well coated. Serve immediately.