This was good and easy to make but I think I need some practice with it. You can kind of see that the sauce wasn’t smooth but it tasted great, especially the next day. It definitely benefited from the grated lemon zest and some salt and pepper.
1/2 cup (1 stick) butter
5 garlic cloves, peeled
2 cups heavy cream
2 cups grated Parmesan cheese
salt and pepper
12 ounces fettuccine, cooked according to package directions and drained
grated zest of 2 lemons for serving
1 In a large skillet, melt butter over medium heat. Press garlic into butter and cook, stirring, for 2 minutes. Pour in the cream and stir, letting mixture heat until it bubbles around the edges, about 5 minutes. Add Parmesan and stir until completely smooth. Add salt and pepper and stir.
2 Add drained pasta and toss with tongs until coated in sauce. Top each serving with lemon zest and more salt and pepper.
recipe from The Pioneer Woman
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