Fettuccini Alfredo

Step 1/ 4

• 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.

Step 2/ 4

• 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.

Step 3/ 4

• 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.

Step 4/ 4

• 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.