Ingredients
Fettuccini
226 grams fettuccine pasta
2.5 tablespoons Kosher salt for cooking pasta
Alfredo Sauce
2 cups heavy cream
147 grams (5 oz) grated Parmesan cheese
1/2 teaspoon white pepper
1/2 teaspoon salt, or to taste
1/4 Beau Monde seasoning
1/8 freshly ground nutmeg
1/8 chicken bouillon powder (optional)
Chopped parsley, for garnish
Shaved Parmesan for garnish
Directions
1. Cook the Pasta
Bring a large pot of water to a boil. Add 2.5 tablespoons of Kosher salt to the boiling water. Add the fettuccine pasta to the boiling water and cook until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water.
2. Prepare the Alfredo Sauce
In a large skillet or saucepan, pour in the heavy cream. Heat the cream over medium heat until it begins to simmer, stirring occasionally. Reduce the heat to low and slowly add the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth. Add the white pepper, salt, Beau Monde seasoning, nutmeg, and chicken bouillon powder (if using). Stir well to combine.
3. Combine Pasta and Sauce
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss the pasta in the sauce until well coated.
4. Serve
Place the fettuccine Alfredo in a serving dish. Garnish with chopped parsley and shaved Parmesan cheese.
Notes
Followed the recipe for the sauce on 12/21/24, and no adjustments are needed. I used DeCecco Cavatappi twirly pasta and we all agreed that it was very fun to eat.
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