Fettuccine Alfredo | culture: the word on cheese
We decided to combine the smoothness of fettuccine alfredo with the light spiciness of cacio e pepe for a dish that is comforting without being a belly buster
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 culturecheesemag.com.
Ingredients
- Kosher salt
- 16 ounces dried fettuccine pasta
- 2 tablespoons unsalted butter
- 1 small garlic clove (minced to a paste)
- 1 ½ to 2 teaspoons freshly ground black pepper
- 2 tablespoons heavy cream
- 3 ounces finely grated Parmigiano Reggiano cheese
- 2 ounces finely grated Pecorino Romano cheese (about ¾ cup)
- 1 tablespoon minced fresh parsley (for garnish)
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