Vegetarian Fettuccine Alfredo

Instructions

1. Step 1

   Bring the water to a rolling boil in a large pot.

   Timer: 10 min (fixed)

   Ingredients used: 3000.0 ml Water

   Cookware: large pot

2. Step 2

   Add the fettuccine and 6 gr salt. Cook until al dente according to the package timing, then reserve about 250 ml cooking water and drain the pasta.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Fettuccine, 6.0 gr Salt

   Cookware: colander, large pot, Liquid measuring cup

3. Step 3

   Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant without browning.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Garlic, 85.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

4. Step 4

   Reduce to low heat and stir in the cream, remaining 2 gr salt, black pepper, and nutmeg. Cook at a gentle simmer until slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 0.5 gr Ground Nutmeg, 300.0 ml Heavy Cream, 2.0 gr Salt

   Cookware: large skillet, wooden spoon

5. Step 5

   Remove the skillet from the heat. Gradually stir in the Parmesan-style cheese until melted and smooth.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Parmesan Cheese

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the drained fettuccine and toss until evenly coated. Loosen the sauce with reserved cooking water a little at a time if needed, then serve immediately.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs