Fettuccine Alfredo
1/2 cup (1 stick) butter
4 cloves garlic, minced
2 cups heavy whipping cream
3/4-1 teaspoon coarse ground black pepper
1/8 teaspoon salt (Kosher or pink Himalayan)
3/4 cup grated Parmesan cheese
1 12-ounce box fettuccine pasta
(or your choice of pasta)
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NOTES:
I love, love, love the Gluten-Free Barilla brand noodles.
Cook for 7-8 minutes with boiling water and then drain. RINSE. (Do not skip the rinse...) Add a drizzle of olive oil and set aside.
The Alfredo Sauce will need your undivided attention because you'll find that this sauce thickens easily. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo.
DAVIS FAMILY - DOUBLE IF EVERYONE IS HOME...
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Melt butter in a medium saucepan over medium/low heat.
(OPTIONAL: I like to brown [nearly burn...] my butter for a deeper cream color and darker taste. OR just melt your butter for a traditional white sauce.)
Add the garlic and cook until fragrant.
Add cream, pepper and salt, and bring mixture to a simmer.
Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer.
Add the Parmesan cheese and continue to simmer and stir sauce for 8 minutes or until thick.
Spoon pasta onto serving plates with Alfredo sauce poured over the top, add a sprinkle of Parmesan cheese and optional pan roasted chicken tenders.
Makes 4-5 servings.
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2 pounds of chicken tenders
