Fettuccine alfredo

Ingredients

• Heavy whipping cream

  Fluid

  ¾ cup, fluid (yields 2 cups whipped) or 179g

• Butter

  Unsalted

  5 tbsp or 71g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Parmesan cheese

  Shredded

  1 ½ cup or 120g

Directions

1. Bring a large pot of heavily salted water to a boil. Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente (ideally, use fettuccine noodles).
2. Meanwhile, heat the cream and butter in a large frying pan over medium heat until the butter has melted and the mixture has come to a simmer. Add 1/4 cup of the Parmesan and the measured pepper and salt and whisk until smooth. Remove the pan from the heat until the pasta is ready.
3. Reserve 1 cup of the pasta water and drain the fettuccine. Add the noodles to the frying pan and return the pan to low heat. Add 2/3 cup of the reserved pasta water and 1 cup of the remaining Parmesan. Toss with tongs until all of the cheese has melted, adding additional pasta water as needed to reach the desired sauce consistency. Taste and season with salt and pepper. Serve immediately, saving the remaining 1/4 cup Parmesan for sprinkling.

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