Whenever people ask, I tell them I am not a baker because I don’t like to measure. This recipe is a perfect example of that. For the most part I make this recipe by throwing ingredients together but I measured everything to share it with you.
This is not diet fettuccine alfredo. This is what you serve for Lunch on Christmas morning. This is the fettuccine alfredo that is going to get you that promotion. It’s creamy and cheesy and delicious. In fact it’s so easy to make you will almost feel bad letting your friends think you slaved in the kitchen for hours.
Start by cooking the fettuccine. Pasta like this is difficult to gauge how much to make, but for the two of us I use ½ of a 12 oz box of fettuccine. Make sure to use a bigger pan than you think you will need to keep the pasta from sticking to itself and get the water to a rolling boil before you add it in. Cook it according to package directions and strain it when it’s ready.
While the pasta is cooking, melt some butter in a sauce pan. Toss in the minced garlic and saute it for a few minutes. Pour a cup of half and half in the pan and heat it on low heat until it starts to simmer. Whisk in ½ cup of the grated cheese and continue to heat the sauce under low heat until all the cheese melted and the sauce is smooth.
Pour the sauce over your pasta and let it sit for ten minutes. I know you want to eat it now, but I promise it will be so much better after resting. This is a good opportunity to prep any toppings you may want to serve on your pasta. We love chicken, scallops, or shrimp. Cook them with whatever spices sound good and by the time it’s ready, your pasta is too.