Traditional Fettuccine Alfredo

🧂 Ingredients

• 1 lb. fettuccine pasta ($0.98*)
• 1 stick salted butter ($0.99)
• 1 tsp salt ($0.03)
• 1 tsp black pepper (ground, $0.17)
• 2 garlic cloves (finely minced, $0.16)
• ¾ cup pasta water (reserved from the fettuccine, $0.00)
• 1¼ cup Parmesan cheese (grated & divided, $1.35**)
• ½ Tbsp fresh parsley (minced, $0.05)

👨‍🍳 Instructions

1. 1

   Put salted water on to boil and boil fettuccine noodles for 10-12 minutes until al dente.

2. 2

   Meanwhile, you can melt butter in a large sauté pan with salt, pepper, and finely minced garlic. Cook on medium low heat for 2-3 minutes until fragrant.

3. 3

   Once your pasta is cooked, strain it, but reserve at least 3/4 cup of the pasta water! This is an important step! I like to keep my cooked pasta off to the side in the now-empty boiling pot with a clean, damp kitchen towel over the top.

4. 4

   Add ¼ cup pasta water to the garlic and butter mixture and whisk to combine. Let it bubble and thicken for 3-4 minutes

5. 5

   Sprinkle in half the grated Parmesan cheese, ¼ cup at a time, while continuously whisking until a smooth sauce forms. Add extra pasta water, if needed (you should have ½ cup of reserved pasta water left to use.)

6. 6

   Once your pan sauce is done, add the cooked fettuccine, the remaining grated Parmesan cheese, and the minced parsley. Toss to combine.

7. 7

   Top with any remaining grated Parmesan cheese you may have (optional). Serve immediately.