Fettuccine Alfredo

Name: Fettuccine Alfredo
Yield: 4
Ingredients: ¾ of a 454 g package of fettucine ⅓ cup of cold Canadian salted butter 2 garlic cloves; finely chopped ¼ cup of dry white wine 473 ml 35% Canadian cooking cream 1 cup freshly grated Canadian Parmesan ¼ cup of cooking water (if needed) Salt and pepper from the mill Chopped fresh parsley; to taste

Reverscipes

Life is always better and tastier with butter and cream… Especially when they come from Canadian producers!
- @folksandforks

Prep: 20 minutes

Yields 4

Ingredients

¾ of a 454 g package of fettucine

⅓ cup of cold Canadian salted butter

2 garlic cloves, finely chopped

¼ cup of dry white wine

473 ml 35% Canadian cooking cream

1 cup freshly grated Canadian Parmesan

¼ cup of cooking water (if needed)

Salt and pepper from the mill

Chopped fresh parsley, to taste

READY FOR REWARDS?

Preparation

In a pot of salted boiling water, cook the pasta until al dente. Keep some cooking water, drain, then set aside.

While the pasta is cooking, in a saucepan over low heat, melt the Canadian butter. Add the garlic, then cook for 2 minutes.

Deglaze with the white wine, reduce for 1 minute, then add the cream and Canadian Parmesan cheese. Let the sauce reduce for about 5 minutes, stirring occasionally.

When the sauce is smooth, add freshly ground pepper and salt to taste.

Toss the pasta with the sauce, then add a little cooking water if needed.

Serve immediately, then garnish with chopped fresh parsley and a little more freshly ground pepper.