Fettuccine Alfredo

Ingredients

• 12 ounces fettuccine (uncooked)
• 6 tablespoons butter (unsalted)
• 3 cloves garlic (minced)
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ½ teaspoon dried oregano
• 2 cups heavy cream
• 2 cups Parmesan cheese (grated)
• ¼ teaspoon red pepper flakes

Instructions 

• Bring a large pot of water to boiling over high heat and salt generously. Add fettuccine and cook according to package instructions until al dente. Reserve a cup of pasta water.
• Melt the butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until aromatic. Season with salt, pepper and dried oregano.
• Pour int he heavy cream. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil then turn the heat down to medium and cook for another 5 minutes stirring occasionally.
• Stir in the parmesan cheese and whisk until smooth.
• Add the fettuccine to the skillet and toss well. Add additional reserved pasta water if sauce is too thick.
• Garnish with additional Parmesan cheese and red pepper flakes if preferred.

Video

Notes

1. Use quality ingredients. Italian cuisine is based on quality ingredients. So for the best results use a decent parmesan, fresh garlic, and high-quality butter.
2. Salt your pasta water. You want to salt your pasta water salty like the sea to infuse the fettuccine with flavor. So you’ll need to add at least a big tablespoon to the cooking water.
3. Whisk in the heavy cream. You must whisk constantly when adding the heavy cream. This is to keep it from sticking to the bottom of the pan and potentially burning. 
4. Leftover fettuccine alfredo will keep in the fridge for up to 5 days in an airtight container. To reheat, first add a bit of water or milk to loosen it up a bit. Then put it in the microwave for a few minutes on medium power or reheat it on the stove over medium-low heat.
5. I don’t recommend freezing this dish.