I know that fettucine is traditional with alfredo sauce but then since there wasn’t any in the pantry, I figured spaghetti would be a fine substitute. This is a dead simple recipe. If you’re new to cooking, this should be one of the first pastas you try. Creamy, cheesy heaven in a bite.
Total time: 10 mins
1/4 lb spaghetti
1 tbsp butter
1 garlic clove, crushed and diced finely
1/2 cup heavy cream or 1 cup half ‘n’half (min 10% fat… milk won’t do)
1/4 cup parmesan cheese, grated
salt & pepper
Put the spaghetti into water on a rolling boil. Make sure to season the water really well – this is your only chance to get the salt into the pasta. Melt the butter in a pan and sauté the garlic for a minute or two until starting to golden. Pour in the cream, salt and pepper and heat through until boiling, then turn down to simmer. Once the spaghetti is cooked al denté, drain but reserve 3-4 tablespoons of the starchy pasta water. This starchy liquid creates additional creaminess in the sauce and is the *secret* behind sticky sauce! Pour in this liquid and the spaghetti into the sauce, and simmer 3-5 until you’ve achieved a consistency you like.. if it’s too dry, add a little more pasta water. Basically, once it’s nice and gooey (though still loose), dump in the parmesan and s&p. Serve piping hot. Scrumptious.