Fettuccine Alfredo, but even easier.
- 1 lb dry fettuccine noodles
- 4 C chicken broth
- 2 C heavy cream
- 1 1/2 – 2 C parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tsp parsley, minced
- 1 tsp kosher salt, to taste
- 1/2 tsp cracked black pepper, to taste
- 1 tsp vegetable oil
- Drizzle the oil into the bottom of a deep sauté pan over medium-high heat.
- Add the garlic and sauté for a few minutes, just until fragrant. Stir frequently.
- Pour in the broth and cream. Stir together, then add your salt and pasta.
- Bring to a low boil, moving the pasta around often. It’ll take a few minutes for the pasta to soften enough to be entirely submerged in the liquid, and you want to move it every 30 seconds or so until it is.
- After it has come to a boil reduce the heat to medium-low and cover. Simmer for about 20 minutes, until the pasta is tender and the sauce has thickened. Come back every few minutes and stir for at least the first 10 minutes or so, or you’ll end up with a big clump of cooked pasta stuck together at the bottom of the pot.
- Once the noodles are al dente, add the parmesan cheese and black pepper. Stir to combine.
- Turn off heat and stir in the parsley. Dassit!