This easy dish can be served with garlic bread and a side of brussel sprouts or spinach for a healthy meal.
PREP TIME - 5 MINUTES
COOK TIME - 15 MINUTES
1 pound fettuccine
1/2 cup (1 stick) unsalted butter
2 cloves garlic, grated
2 cups heavy cream
1 tablespoon freshly chopped parsley
1/2 teaspoon white pepper
1/4 teaspoon salt
2 cups grated Parmesan
Cook the fettuccine according to package directions. Drain and set aside.
In a Dutch oven or large saucepan, melt the butter over medium heat. Add the garlic and cook for 2 minutes. Add the cream, parsley, pepper, and salt and stir to combine. Bring to a low boil and reduce the heat to low. Simmer for 10 minutes.
Slowly add the cheese to the pan, whisking until smooth. Cook for another few minutes, stirring constantly. Add the drained fettuccine noodles to the sauce and mix well to combine. Sprinkle with additional fresh parsley, if desired.
Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org.) Recipe by Sarah Bates of The Chef Next Door.
March 4- March 17, 2018