A decadent and cheesy Italian pasta dish. The sauce has a tendency to seperate in the fridge so it's best eaten the same day its made. This is a very versatile base for different proteins; chicken or shrimp are classics and I like to have mine with sauteed mushrooms!
Fettuccine Alfredo (Yields 4-6 servings)
Ingredients:
1 lb dry fettuccine pasta
2 sticks unsalted butter, melted divided
2-4 cloves garlic, minced
1 quart heavy cream
1/8 tsp ground nutmeg
1 tsp fresh oregano, chopped
1 cup mozzarella cheese
2 cups parmesan cheese
Salt & black pepper
Directions:
1) Cook pasta to al dente, following package instructions.
2) In a large skillet, melt 2 tbsp butter and fry garlic until fragrant
3) Add remaining butter, heavy cream, nutmeg, and oregano; whisk to combine and simmer 2 mins.
4) Add cheeses slowly while constantly whisking to combine; season to taste.
5) Add drained pasta (and any additions!) to sauce, toss to combine and serve.