Directions
- 1Boil 14 oz of dried fettuccine in a pot of generously salted boiling water until al dente.
- 2In a large bowl, add half a cup of softened unsalted butter and season with pepper.
- 3Once the pasta is done, reserve about three quarters of a cup of pasta water, drain your pasta, and immediately add the hot pasta to your butter bowl.
- 4Toss the pasta with the butter vigorously.
- 5Add two cups of freshly grated parmigiano reggiano.
- 6Toss vigorously, using the pasta water as needed to melt the cheese and thin the sauce to your liking.
- 7Season to taste with salt and pepper and serve in a bowl topped with additional parmigiano and black pepper.
- 8Boil 14 oz of dried fettuccine as directed on the package.
- 9Separately, get a large pan, add 1.25 cups of heavy whipping cream and half a cup of unsalted butter, turn the heat to medium, and stir constantly until all butter is melted.
- 10Increase heat slightly above medium and bring to a gentle simmer, then let it simmer, stirring occasionally, for 3–4 minutes or until lightly thickened.
- 11Turn off the heat and add 2 cups of parmigiano reggiano, 2 tsp of finely chopped thyme, and 5 cloves of finely chopped garlic.
- 12Vigorously stir until thoroughly combined and emulsified, season to taste with salt and pepper, and serve.
- 13Once your pasta is done, reserve half a cup of pasta water, drain your pasta, then immediately add your hot pasta to the alfredo sauce and toss, using your pasta water as needed to emulsify the sauce further.
- 14For a nice shape, grab a carving fork and a ladle and twirl it up into a beautiful little mound, place it on a plate or a shallow bowl, and immediately top with a nice fresh grating of parmigiano reggiano and black pepper.
- 15Add 2.5 cups of cauliflower florets to a medium-sized saucepan. Add 1 cup of milk (whole milk is ideal, or even nut milk if you want).
- 16Add 1 tbsp of unsalted butter. Bring to a boil over medium heat, then reduce the heat to medium-low and let it simmer covered (or in foil) for 12-15 minutes, or until the cauliflower is completely mushi.
- 17Remove from heat, pour all contents into a blender along with 3 cloves of garlic, 2 tsp of finely chopped thyme, half a cup of grated parmigiano reggiano, season to taste with salt and pepper, and blend on high speed until smooth.
- 18Boil your fettuccine. This time you don't need as much pasta water (if any at all).
- 19Pop your pasta into a bowl that's been filled with some of your cauliflower Alfredo sauce and toss until thoroughly coated and serve with more parmigiano on top, and adjust salt and pepper levels.
Ingredients
- 14 oz dried fettuccine
- 0.5 cup unsalted butter
- 2 cups freshly grated parmigiano reggiano
- 0.75 cup pasta water
- 0.5 cup unsalted butter
- 2 cups freshly grated parmigiano reggiano
- 2 tsp fresh thyme
- 5 cloves finely chopped garlic
- 1.25 cup heavy whipping cream
- 0.5 cup unsalted butter
- 2 cups freshly grated parmigiano reggiano
- 2 tsp fresh thyme
- 5 cloves finely chopped garlic
- 0.5 cup pasta water
- 2.5 cups head of cauliflower
- 1 cup milk
- 1 tbsp unsalted butter
- 0.5 cup freshly grated parmigiano reggiano
- 2 tsp fresh thyme
- 3 cloves finely chopped garlic
Equipment
box graterblenderknifelarge bowlsaucepanlarge panladlecarving fork
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