- 1 qt
- heavy cream
- 1 stick
- 3 clove
- 1/2 c
- parmesan cheese, grated
- 1 tsp
- pepper, white or black, grated
- 1 lb
- fettuccine noodles, or any other kind you prefer
Place the pot on a large burner and turn the stove temperature to medium-high to high. Once water comes to a boil, pour in noodles and cook according to the instructions on the noodle packaging.
When draining the noodles, reserve 1 cup of the pasta water for later. Do NOT rinse the noodles! The starch off the noodles helps the sauce cling to the noodles properly.
Turn heat to low.
If sauce becomes too thick, you can slowly add in the reserved pasta water to desired consistency.
Recipe serves 4.
Another variation is shrimp and peas. Cook 1 lb peeled and deveined fresh shrimp, seasoned with a dash of extra virgin olive oil and a sprinkling of Italian seasoning, in separate skillet until pink. Cover and set aside.
Towards the end of the cooking time for the pasta with 2 minutes left for cooking, add 1 lb of frozen peas to the pot with the pasta. After timer goes off, drain the pasta and peas, setting them to the side. Again, reserve a cup of pasta water to use in thinning the sauce later.
Once the sauce is finished, combine the shrimp, pasta and peas in the skillet the Alfredo sauce, if skillet is large enough. If skillet is too small, combine everything in a large bowl and serve immediately.