Whether you’re cooking for a crowd or craving a bowl of homemade comfort food, this creamy Fettuccine Alfredo will hit the spot. This recipe is rich and creamy while still being easy to make. It's sure to become a family favorite!
Ingredients
- 6 Tablespoons Butter
- 1 clove minced Garlic
- 1 1/2 cups Half & Half
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup shredded Parmesan Cheese
- 16 Oz. Fettuccine
- Parsley (optional)
Instructions
- In a large pot, bring water to a boil. Add salt and Fettuccine to boiling water. Cook according to Fettuccine package instructions.
- Drain pasta and set aside.
- Heat butter in large skillet or pan, over medium heat until melted.
- Add minced garlic to melted butter. Let cook for 1-2 minutes.
- Stir in Half and Half and whisk until smooth.
- Let cook until thickened. Stirring off and on.
- Add parmesan cheese. Stir until cheese has melted.
- Add cooked pasta and stir to combine.
- Serve garnished with parsley.
FREEZE-DRYING INSTRUCTIONS
- Pour cooked mixture evenly on trays lined with silicone mats. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute.
TO RECONSTITUTE
Add recommended amount of hot water. Stir and let sit a few minutes until fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.
