Fettuccine Alfredo Sauce

 

Another great recipe resource: Oh, Sweet Basil. 

Ingredients

• 1 1/4 Cups Parmesan cheese divided
• 1/4 Cup Kosher Salt
• 8 oz Fettuccine
• 6 Tablespoons Butter unsalted
• 2 Cloves Garlic minced
• 1/2 teaspoon Dijon Mustard
• 2 Tablespoons Cream Cheese
• 1 Cup Heavy Cream
• 1/2 Cup Milk
• 1/2 Cup Parmigiano Reggiano
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 teaspoon Lemon Juice
• 1 Tablespoon Parsley minced

Instructions

• Set aside ¼ cup parmesan cheese for the garnish, and ½ cup parmesan for once the noodles are added.
• Bring a large pot of water to a boil, adding in ¼ cup kosher salt to the water. 
• Once boiling add the fettuccini.
• In a dutch oven or high sided skillet over medium heat, add the butter and melt. 
• Add the garlic and mustard and stir to combine for 30 seconds to 1 minutes. 
• Dump in the cream cheese, whisking until smoothly incorporated. 
• Quickly add the heavy cream and milk and bring to a simmer. 
• Stir in ½ cup parmesan and ½ cup parmigiano reggiano. Add the salt and pepper.
• Allow to cook for 10 minutes, or until thickened.
• Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise let it sit. 
• Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. 
• Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine. 

Notes

Alfredo sauce can be frozen in an airtight container, or in a heavy-duty freezer bag.
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