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Fettuccine Alfredo! If only pasta really could cure everything….though, let’s be honest, sometimes it tastes so good you swear it could. That’s what you’ll be thinking after learning this...

Fettuccine Alfredo!

If only pasta really could cure everything….though, let’s be honest, sometimes it tastes so good you swear it could. That’s what you’ll be thinking after learning this fettuccine alfredo recipe. Not only will you be making this dish like a pro, you get to indulge in the sweet and creamy wonders of a bowl of pasta. What more could you ask for in life? Watch Carla from Bon Appetit give you the tutorial of a lifetime, and read up on all you’ll need for the recipe below.

Ingredients:
12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper
Steps:
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
2. Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

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