Fettucini Alfredo

What you'll need

• 1 pound fettuccine pasta
• 1/4 cup butter (half a stick)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup freshly grated Romano cheese
• 2 tablespoons chopped parsley

There is just something about a bowl of creamy Fettuccine Alfredo that makes my mouth water. In this recipe, the cream, the butter, the two cheeses and the faint hint of garlic make a wonderful sauce that perfectly coats the pasta. Now this isn’t a light dish, but you need to spoil yourself every once in awhile.

1. Bring a pot of water to boil, liberally salt the water and add pasta. Cook about 7-9 minutes. Strain, rinse with cold water to stop the cooking process. The pasta will be slightly underdone but it will finish cooking in the sauce.
2. Meanwhile, melt butter over medium heat  in a pan large enough to fit the pasta once cooked. Add the garlic and cook for about 3 minutes.
3. Add the pasta to the pan. Pour cream and cheese over the pasta. Toss to completely coat the pasta. Cook 2-3 minutes. Add the parsley. Reduce heat to low, let pasta stand 5 minutes until sauce thickens. Toss just before serving.

Now if you really feel that you must have some healthy aspect to this meal go ahead and serve it with a salad. Enjoy!