How to make Fettuccine Alfredo and Pasta Acciughe with Chef John Beilfuss.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook 3/4 pound of fettuccine in boiling salted water for 10 minutes.

Cut 6 tablespoons of unsalted butter into smaller cubes and place in a bowl.

Add 1 cup of heavy cream and 1 cup of parmigiano-reggiano to the bowl with butter.

Stir the butter, cream, and cheese together to create a sauce.

Season the sauce with salt, black pepper, and a pinch of fresh grated nutmeg.

Once the fettuccine is cooked, drain it and add it directly to the bowl with the sauce.

Mix the fettuccine with the sauce until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens