Fettuccine Alfredo (3 Ways)

9 mins
Serves 2
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Directions

  1. 1Boil 14 oz of dried fettuccine in a pot of generously salted boiling water until al dente.
  2. 2Boil 14 oz of dried fettuccine in a pot of generously salted boiling water until al dente.
  3. 3Boil 14 oz of dried fettuccine in a pot of generously salted boiling water until al dente.
  4. 4In a large bowl, add half a cup of softened unsalted butter and season with pepper.
  5. 5In a large bowl, add half a cup of softened unsalted butter and season with pepper.
  6. 6In a large bowl, add half a cup of softened unsalted butter and season with pepper.
  7. 7Once 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.
  8. 8Once 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.
  9. 9Once 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.
  10. 10Toss the pasta with the butter vigorously.
  11. 11Toss the pasta with the butter vigorously.
  12. 12Toss the pasta with the butter vigorously.
  13. 13Add two cups of freshly grated parmigiano reggiano.
  14. 14Add two cups of freshly grated parmigiano reggiano.
  15. 15Add two cups of freshly grated parmigiano reggiano.
  16. 16Toss vigorously, using the pasta water as needed to melt the cheese and thin the sauce to your liking.
  17. 17Toss vigorously, using the pasta water as needed to melt the cheese and thin the sauce to your liking.
  18. 18Toss vigorously, using the pasta water as needed to melt the cheese and thin the sauce to your liking.
  19. 19Season to taste with salt and pepper and serve in a bowl topped with additional parmigiano and black pepper.
  20. 20Season to taste with salt and pepper and serve in a bowl topped with additional parmigiano and black pepper.
  21. 21Season to taste with salt and pepper and serve in a bowl topped with additional parmigiano and black pepper.
  22. 22Boil 14 oz of dried fettuccine as directed on the package.
  23. 23Boil 14 oz of dried fettuccine as directed on the package.
  24. 24Boil 14 oz of dried fettuccine as directed on the package.
  25. 25Separately, 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.
  26. 26Separately, 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.
  27. 27Separately, 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.
  28. 28Increase heat slightly above medium and bring to a gentle simmer, then let it simmer, stirring occasionally, for 3–4 minutes or until lightly thickened.
  29. 29Increase heat slightly above medium and bring to a gentle simmer, then let it simmer, stirring occasionally, for 3–4 minutes or until lightly thickened.
  30. 30Increase heat slightly above medium and bring to a gentle simmer, then let it simmer, stirring occasionally, for 3–4 minutes or until lightly thickened.
  31. 31Turn off the heat and add 2 cups of parmigiano reggiano, 2 tsp of finely chopped thyme, and 5 cloves of finely chopped garlic.
  32. 32Turn off the heat and add 2 cups of parmigiano reggiano, 2 tsp of finely chopped thyme, and 5 cloves of finely chopped garlic.
  33. 33Turn off the heat and add 2 cups of parmigiano reggiano, 2 tsp of finely chopped thyme, and 5 cloves of finely chopped garlic.
  34. 34Vigorously stir until thoroughly combined and emulsified, season to taste with salt and pepper, and serve.
  35. 35Vigorously stir until thoroughly combined and emulsified, season to taste with salt and pepper, and serve.
  36. 36Vigorously stir until thoroughly combined and emulsified, season to taste with salt and pepper, and serve.
  37. 37Once 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.
  38. 38Once 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.
  39. 39Once 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.
  40. 40For 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.
  41. 41For 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.
  42. 42For 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.
  43. 43Add 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).
  44. 44Add 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).
  45. 45Add 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).
  46. 46Add 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.
  47. 47Add 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.
  48. 48Add 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.
  49. 49Remove 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.
  50. 50Remove 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.
  51. 51Remove 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.
  52. 52Boil your fettuccine. This time you don't need as much pasta water (if any at all).
  53. 53Boil your fettuccine. This time you don't need as much pasta water (if any at all).
  54. 54Boil your fettuccine. This time you don't need as much pasta water (if any at all).
  55. 55Pop 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.
  56. 56Pop 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.
  57. 57Pop 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
  • 14 oz dried fettuccine
  • 14 oz dried fettuccine
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 2 cups freshly grated parmigiano reggiano
  • 2 cups freshly grated parmigiano reggiano
  • 2 cups freshly grated parmigiano reggiano
  • 0.75 cup pasta water
  • 0.75 cup pasta water
  • 0.75 cup pasta water
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 2 cups freshly grated parmigiano reggiano
  • 2 cups freshly grated parmigiano reggiano
  • 2 cups freshly grated parmigiano reggiano
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 5 cloves finely chopped garlic
  • 5 cloves finely chopped garlic
  • 5 cloves finely chopped garlic
  • 1.25 cup heavy whipping cream
  • 1.25 cup heavy whipping cream
  • 1.25 cup heavy whipping cream
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 2 cups freshly grated parmigiano reggiano
  • 2 cups freshly grated parmigiano reggiano
  • 2 cups freshly grated parmigiano reggiano
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 5 cloves finely chopped garlic
  • 5 cloves finely chopped garlic
  • 5 cloves finely chopped garlic
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 2.5 cups head of cauliflower
  • 2.5 cups head of cauliflower
  • 2.5 cups head of cauliflower
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 0.5 cup freshly grated parmigiano reggiano
  • 0.5 cup freshly grated parmigiano reggiano
  • 0.5 cup freshly grated parmigiano reggiano
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 3 cloves finely chopped garlic
  • 3 cloves finely chopped garlic
  • 3 cloves finely chopped garlic

Equipment

box graterblenderknifelarge bowlsaucepanlarge panladlecarving fork