Foodie Indian

Ingredients:

• 8 ounces (225 grams) of fettuccine pasta
• 1/2 cup (113 grams) of unsalted butter
• 1 cup (240 milliliters) of heavy cream
• 1 cup (100 grams) of grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley (optional, for garnish)

Instructions:

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and set it aside.
2. In a large skillet or saucepan, melt the butter over medium heat. Once melted, add the heavy cream and stir to combine. Let it simmer gently for a couple of minutes until it thickens slightly.
3. Reduce the heat to low and gradually add the grated Parmesan cheese to the sauce, stirring continuously. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy.
4. Season the sauce with salt and pepper to taste. Remember that Parmesan cheese can be salty, so adjust the seasoning accordingly.
5. Add the cooked fettuccine pasta to the skillet with the sauce. Toss the pasta gently until it is well coated with the Alfredo sauce.
6. Remove the skillet from the heat and let the pasta rest for a minute or two. This allows the sauce to thicken and adhere to the pasta.
7. Serve the Fettuccine Alfredo hot, garnished with chopped parsley if desired. You can also sprinkle some extra Parmesan cheese on top for added flavor.

Enjoy your homemade Fettuccine Alfredo!