Vegetarian Fettuccine Alfredo

Instructions

1. Step 1

   Mince the garlic on the cutting board with the chef's knife, then finely grate the Parmesan cheese with the box grater.

   Cookware: Box Grater, Chef Knife, cutting board

2. Step 2

   Fill the large pot with enough cooking water for the pasta, add 1.0 gr salt, and bring it to a rolling boil over high heat.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Salt

   Cookware: large pot — high heat

3. Step 3

   Add the fettuccine pasta and boil until al dente and flexible with a slight firm center. Before draining, carefully pour exactly 120.0 ml of starchy pasta liquid into the large skillet, then drain the pasta in the colander.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Fettuccine, 120.0 ml Water

   Cookware: colander, large pot — high heat, large skillet

4. Step 4

   Return the large pot to medium-low heat, melt the butter, and stir in the minced garlic until fragrant without browning. Add the heavy cream and simmer gently until slightly thickened and able to coat the wooden spoon.

   Timer: 4 min (fixed)

   Ingredients used: 60.0 gr Butter, 3.0 clove Garlic, 360.0 ml Heavy Cream

   Cookware: large pot — medium-low heat, wooden spoon

5. Step 5

   Add the drained pasta to the cream sauce, pour in the reserved starchy water from the large skillet, and toss with the Parmesan cheese, remaining salt, and black pepper over low heat until glossy and evenly coated. Remove from the heat when the sauce clings to the fettuccine in a creamy layer.

   Ingredients used: 1.0 gr Black Pepper, 120.0 gr Parmesan Cheese, 2.0 gr Salt

   Cookware: colander, large pot — low heat, large skillet, wooden spoon