EASY BASIL FETTUCCINE ALFREDO

Easy Basil Fettuccine Alfredo image

A quick and simple recipe for a classic alfredo sauce with a twist. This uses the traditional butter and parmesan recipe without added cream. The use of pasta water creates the smooth sauce texture. Excellent alongside grilled marinated chicken or shrimp.

Provided by ColoRobO

Categories European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

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Ingredients

16 ounces fettuccine
16 tablespoons unsalted butter
3 cups grated parmesan cheese (Parmigiano Reggiano is the classic)
1/2 cup pasta water (reserved during the cooking of the pasta)
1/2 cup fresh basil leaf
salt and pepper
6 large basil leaves, coarsely chopped

Steps:

1. Using a food processor, finely chop the 1/2 cup of basil leaves until the consistency of pesto.
2. Cook pasta until al dente in salted water according to package directions.
3. While pasta is cooking, melt butter on medium-low heat in a large saucepan - do not allow to boil or the butter will separate.
4. When butter is melted, measure out 1/2 cup of water from the cooking pasta and add to the butter.
5. Gently stir in the grated parmesan until thoroughly melted.
6 Stir the basil from the food processor into the sauce.
7. Add additional pasta water as needed to obtain a smooth consistency.
8. Drain the pasta and immediately add to the sauce pan, gently tossing the pasta until coated.
9. Transfer pasta and sauce to a warm serving platter.
10. Top with the chopped basil leaves and serve immediately.

Nutrition Facts : Calories 1170.3, Fat 72.7, SaturatedFat 43.5, Cholesterol 283.9, Sodium 1178.2, Carbohydrate 84.6, Fiber 3.9, Sugar 2.9, Protein 45.8