Brown Butter Alfredo
Equipment
Ingredients
Sauce
unsalted butter (cold)
115 g
garlic (minced)
4 cloves
heavy cream
240 ml
parmesan cheese (grated)
100 g
black pepper
1 tsp
salt
1 tsp
Pasta
fettuccine pasta
400 g
Instructions
Prepare ingredients
Mince the garlic and grate the parmesan cheese. Measure out all other ingredients.
Cook the pasta
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente.
Brown the butter
Melt butter in a large pan over medium heat. Continue cooking until butter turns golden brown and develops a nutty aroma, about 4-5 minutes.
Add garlic
Add minced garlic to the browned butter and cook for 30 seconds until fragrant.
Add cream and cheese
Slowly pour in heavy cream while stirring. Add grated parmesan and whisk until the sauce is smooth and creamy.
Season the sauce
Season with salt and black pepper. Taste and adjust seasoning as needed.
Combine pasta and sauce
Add cooked and drained pasta to the sauce. Toss gently to coat the pasta evenly with the brown butter alfredo sauce.
Serve immediately
Divide among serving plates. Garnish with additional parmesan and cracked black pepper if desired.
Original recipe
Storage
Best served fresh. Sauce may thicken when refrigerated - add a little cream or pasta water when reheating
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