Fettuccine Alfredo

Fettuccine Alfredo


1 cup of white wine (if you don't have wine, you can use chicken broth)
2 cups of heavy whipping cream
1 cup of grated parmesan cheese
2-3 cloves of minced garlic
2 tbsp. of cornstarch
1/2 tsp. of salt
1/2 tsp. of pepper
Fettuccine Pasta


1.) The first thing you want to do is get your water boiling for the pasta. Remember to add salt to the water once it gets hot because it will add a lot of flavor to the pasta. And don't be stingy. You want to add more salt than you probably think you even need. The water should taste like ocean water.

2.) While the water is boiling, start making the base for the sauce. Cook the wine (or chicken broth) until it starts boiling on medium to medium-high heat. If you choose to use wine, you may want to boil it for a couple of minutes so that your sauce doesn't have an overpowering alcoholic taste. If you're using broth, don't let it boil for too long before you move to the next step.

3.) Next, add the garlic, heavy cream and cornstarch. Turn the heat down to low and make sure that everything is mixed together well. You don't want any lumps. Then, add the parmesan cheese, salt and pepper. Again, stir and make sure there aren't any clumps. Let the sauce simmer for about 10 minutes on low until it starts to thicken.

4.) Drain your pasta once it is cooked and transfer it to a plate. When the sauce is ready, pour it over the fettuccine. The sauce should serve up to 4 or 5 people.