Ingredients for Dad's Fettuccine Alfredo
- Fettuccine Pasta
- 2 cups half-and-half
- Parmesan Cheese
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How to Make Dad's Fettuccine Alfredo
- Cook fettuccine according to package directions until al dente. Reserve about ½ cup of pasta cooking water before draining.
- Drain the pasta and toss gently with 1 tablespoon of olive oil to prevent sticking.
- In a large skillet or wok, heat the half-and-half over medium heat until it’s just beginning to simmer. Do not boil.
- Reduce heat to low. Gradually whisk in the Parmesan cheese, a handful at a time, until it is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little pasta water to thin it out.
- Remove from heat. Add the cooked fettuccine and toss to coat evenly in the Alfredo sauce.
- **For Classic Alfredo:** Serve immediately.
- **For Fettuccine Carbonara:** Stir in the cooked peas and crumbled bacon. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
1g
Fat
56g
Carbs
17g
