1 pot (large), 1 frying pan (large)
- 225 g fettuccine
- ⅛ tsp salt
- 1 pot (large)
In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
- 60 g butter
- ½ clove garlic
- 175 ml double cream
- 1 frying pan (large)
In a large pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in double cream.
- 150 g Parmesan cheese
Let double cream 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.
- ⅛ tsp pepper
- 1 tbsp parsley
Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese and chopped parsley.