Fettucine with Creamy Garlic Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Primi or Entree
Serves: 8
Ingredients
  • 8 ounces white wine or Prosecco
  • 2-4 cloves of garlic, minced
  • 4 tablespoons (half a stick) butter
  • 2 cups heavy whipping cream
  • ½ cup shredded Parmesan cheese
  • ¼ teaspoon salt
  • Pepper and chopped parsley, for garnish
  • 1 pound fettuccine, cooked al dente and drained
Instructions
  1. Bring the wine to a light boil and cook until reduced by half, about 5 minutes. Add minced garlic and butter and cook until butter is fully melted. Whisk in the cream and cook over medium heat, continuing to whisk, until the cream starts to bubble. Add cheese and salt and continue to whisk for another minute, then reduce heat to simmer and let the cream sauce bubble and reduce for about 5-8 minutes to thicken.
  2. Toss the cream sauce with the cooked fettuccine and garnish with pepper and parsley if desired. Serve immediately.
Notes
Cam's recipe suggested adding flour to thicken the sauce and if you do prefer a thicker sauce, I suggest making a roux of the butter with 1 tablespoon of flour. Cook for 1-2 minutes to remove the raw flour taste, then whisk in the reduced Prosecco and proceed from there.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2019/02/my-sons-friends-alfredo-sauce/