Fettuccini Alfredo (college student recipe)

Name: Fettuccini Alfredo (college student recipe)
Total time: 1800 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 14 oz (400 g) Fettuccine; 1/2 cup unsalted butter (could use MSG butter); 1 1/4 cup heavy whipping cream; 5 cloves garlic, finely minced; 2 tsp finely chopped thyme; Salt and pepper to taste; 2 cups parmigiano reggiano; Black peppercorn

Jacob Buffington @jbuff07

My favorite YouTube recipe for fettuccini alfredo. Made it many times at home and added chicken thighs chopped up. Good calorie filler!

Jacob Buffington @jbuff07

My favorite YouTube recipe for fettuccini alfredo. Made it many times at home and added chicken thighs chopped up. Good calorie filler!

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Ingredients

30min

2-4 servings

14 oz (400 g)Fettuccine
1/2 cupunsalted butter (could use MSG butter)
1 1/4 cupheavy whipping cream
5 clovesgarlic, finely minced
2 tspfinely chopped thyme
Salt and pepper to taste
2 cupsparmigiano reggiano
Black peppercorn

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Steps

30min

1

Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until done.
2

In a large pan, add heavy whipping cream and unsalted butter set to medium heat. Constantly stir the pan until all the butter has melted.
3

Increase the heat slightly and bring to a gentle simmer. Simmer, stirring occasionally, for 3-4 minutes or until lightly thickened
4

Cut off the heat and add in parmigiano reggiano, chopped thyme, and finely chopped garlic. Vigorously stir together until thoroughly combined. Season to taste with salt and pepper.
5

Reserve ¾ cup of pasta water. Drain the pasta.
6

Add pasta to the alfredo sauce. Toss and using pasta water as needed to fully emulsify.
7

Place in a bowl. Top with grated parmigiano reggiano and a crack of black peppercorn before serving.