Fettuccine Alfredo
Ingredients
The sauce
-
½
cup
unsalted butter
-
1
medium
white onion, diced
-
6
large
garlic cloves, minced
-
2
large
black garlic cloves, minced
-
3
tbsp
nutritional yeast
-
1
tsp
cracked black pepper
-
1
tsp
truffle salt
-
1
tsp
minced onion flakes
-
½
tsp
salt
-
½
tsp
chili flakes
-
1½
cups
heavy cream
-
1
cup
parmesan cheese, grated
The pasta
Garnish
-
2
tbsp
fresh parsley, chopped
Instructions
- Melt the unsalted butter in a large pan over medium-high heat.
- Add the white onion, garlic, and black garlic once the butter bubbles.
- Cook for 3 to 5 minutes until fragrant and the onion is tender.
- Stir in the nutritional yeast, cracked black pepper, truffle salt, minced onion flakes, salt, and chili flakes, and cook for another 3 to 4 minutes.
- Add the heavy cream, stir, and bring to a light boil.
- Incorporate the parmesan cheese, stirring constantly for even melting.
- Allow the sauce to reduce and thicken for 5 to 10 minutes.
- Prepare the bucatini according to package instructions in a large pot.
- Rinse and strain the pasta.
- Mix the pasta thoroughly with the sauce in the pan.
- Garnish with fresh parsley and extra truffle salt, and serve with toasted sourdough bread.
Nutrition Facts (estimated)
Servings
6
Calories
750
Total fat
31.5g
Total carbohydrates
98.2g
Total protein
24.8g
Sodium
856mg
Cholesterol
84.2mg
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