Antyx Cooking Together: Fettuccini Alfredo

It’s our final Antyx Cooking Together session for the summer, and we’re cooking Fettuccini Alfredo!

Fettuccini Alfredo

With 3 Sauce Alternatives

Prep Time

10 Mins

Cook Time

10 Mins

Servings

4

Fettuccine al Burro

Ingredients

• 14 oz (400g) pasta Fettuccine

• 1/2 cup (115g) unsalted butter, softened

• 2 cups 250g grated parmigiano reggiano

• Salt and pepper to taste

Instructions

1. Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until done.

2. In a large bowl, add softened unsalted butter and season with pepper

3. Reserve ¾ cup of pasta water. Drain the pasta.

4. Immediately add pasta to the large bowl and toss with the butter vigorously.

5. Once butter is melted, add in grated Parmigiano Reggiano. Toss until combined using pasta water as needed to melt the cheese. Season with salt and pepper.

6. Serve in a bowl topped with additional Parmigiano Reggiano.

American Regular

Ingredients

• 14 oz (400g) Fettuccine

• 1/2 cup unsalted butter (could use MSG butter)

• 1 1/4 cup heavy whipping cream

• 5 cloves garlic, finely minced

• 2 tsp finely chopped thyme

• Salt and pepper to taste

• 2 cups Parmigiano Reggiano

• Black peppercorn

Instructions

1. Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until done.

2. In a large pan, add heavy whipping cream and unsalted butter set to medium heat. Constantly stir the pan until all the butter has melted.

3. Increase the heat slightly and bring to a gentle simmer. Simmer, stirring occasionally, for 3-4 minutes or until slightly thickened.

4. Cut off the heat and add in Parmigiano Reggiano, chopped thyme, and finely chopped garlic. Vigorously stir together until thoroughly combined. Season to taste with salt and pepper.

5. Reserve ¾ cup of pasta water. Drain the pasta.

6. Add pasta to the alfredo sauce. Toss and using pasta water as needed to fully emulsify.

7. Place in a bowl. Top with grated Parmigiano Reggiano and a crack of black peppercorn before serving.

Healthy

Ingredients

• 14 oz pasta Fettuccine

• 2.5 cups cauliflower florets

• 1 cup milk (cows or nut milk)

• 1 tablespoon unsalted butter

• 1/2 cup grated Parmigiano

• 3 cloves garlic

Instructions

1. Remove the stems and chop a head of cauliflower (roughly 2 cups worth).

2. Place into a medium saucepot, add in milk and unsalted butter. Bring to a boil over medium heat.

3. Once boiling, reduce the heat to medium-low and simmer for 12-15 minutes covered.

4. Remove from heat and add cauliflower to a blender with garlic, chopped thyme, grated Parmigiano Reggiano, and season to taste with salt and pepper. Blend on high until smooth.

5. Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until done.

6. Reserve some pasta water. Drain the pasta.

7. Place pasta into a bowl and cover with cauliflower sauce. Toss until thoroughly coated.

8. Place into a bowl, topped with Parmigiano and salt and pepper before serving.