The classic rich, creamy alfredo sauce.
Sometimes you just crave a nice creamy sauce that feels like a warm hug on a chilly day. This alfredo sauce is quick and easy to make and can be enjoyed with a variety of our pasta flavors.
1/2 lb Genovese Basil and Greek Oregano Fettuccine
3/4 cup Heavy Cream
1 1/2 Cups Shedded Parmesan Cheese
Salt To Taste
Pepper to Taste
Parsley to garnish (Optional)
Bring a large pot of water to a boil, once boiling cook pasta for 5-6 minutes or until al dente.
While pasta is cooking bring a sauce pan to medium heat. Cut up butter into small pieces and place in sauce pan.
Once butter looks foamy, whisk in heavy cream and allow to reduce for 6-7 minutes.
Add half of the parmesan cheese and whisk until cheese is combined
Save some of the pasta water, it is full of flavor and can be used to thin out the sauce at the end.
Toss the cooked fettuccine in the sauce, and add the remaining parmesan cheese. Salt and Pepper to taste. Add in any pasta water to your desired consistency.
Top with a couple tablespoons of paresly if desired.
Feel free to use different flavors of pasta for this dish, you can even combine some of the flavors to get a truly delicious experience. One of our favorites is combining our basil and oregano fettuccine and our roasted garlic fettuccine. Each bite is a taste sensation.
You can also subsititue the chicken with any other protein, or mix it up by adding in broccoli or any other vegetable you like.