Fettuccine Alfredo with Toasted Breadcrumbs
Hand-made fettuccine pasta with a creamy alfredo sauce made with cream, butter, and parmigiano reggiano. Topped with toasted breadcrumbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.carnaldish.com.
Cooking tools:
- Grater
- Stove
- Skillet
- Pot
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 12 ounces fresh pasta
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 – 3 tbsp shallots, finely minced
- 3 – 4 cloves garlic, finely minced
- 2 1/4 cup heavy cream
- 1/4 tsp nutmeg, freshly grated
- salt
- pepper
- 2 1/2 ounces parmigiano reggiano cheese, finely grated
- fresh flat-leaf parsley, to garnish
- fresh basil, to garnish
- *1 cup pasta water, used as needed to adjust consistency
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