Fettuccini Alfredo

Fettuccini Alfredo

Ingredients

  1. 8 ounces dried Fettuccini
  2. ⅓ cup Challenge Unsalted Butter
  3. 1 teaspoon garlic pressed or minced (2 cloves)
  4. ½ cup milk
  5. ½ cup heavy cream
  6. ½ cup fresh finely grated Parmesan cheese
  7. ¼ teaspoon salt (optional – add to taste)
  8. ⅛ teaspoon black pepper
  9. ⅛ teaspoon nutmeg
  10. 1 Tablespoon fresh minced Chives

Directions

  1. Step 1

    Cook fettuccine according to package directions in a large pot of boiling water. Drain.

  2. Step 2

    Meanwhile, melt butter in a large skillet over medium-low heat. Add garlic and sauté until golden.

  3. Step 3

    In a cup, add milk to cornstarch to create slurry and then stir into butter mixture. Add cream; stir until thicken. Add Parmesan cheese, salt, black pepper and nutmeg: stir and cook for an additional minute.

  4. Step 4

    Add cooked fettuccini to the sauce, stir to coat pasta. Garnish with chives and serve immediately.

Note: Milk and cream can be replaced with half and half, or for a thinner sauce use all milk.

Source: Challenge Home Economist

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