This is not your average restaurant or bottled Alfredo; this is a traditional way of making Alfredo.
March 7, 20241 min read
Photo courtesy of Jeremiah Doughty.
Photo courtesy of Jeremiah Doughty.
The recipe uses the starch and flavoring of the pasta water mixed with butter and cheese to create a beautiful, buttery creaminess. Try it and you’ll think twice before buying another bottle of premade sauce.
Ingredients
2 cups leftover smoked wild turkey
1 pound fettuccine pasta
Authentic Homemade Alfredo
8 tablespoons unsalted butter, cubed
2 cloves garlic, smashed
1 cup fresh grated or shaved Parmesan cheese
½ cup hot pasta water
Salt and pepper to taste
Instructions
Add cubed butter to a large bowl, sprinkle half the Parmesan over butter.
In a large pot of boiling salted water, add your fettuccine pasta and garlic; dry pasta should cook 7-8 minutes for al dente.
Remove half cup of pasta water and drain the rest. Add pasta to the bowl with the butter and Parmesan cheese.
Add hot pasta water and toss along with the butter, cheese and pasta. While tossing, add remaining Parmesan cheese and season with salt and pepper.
Plate and serve with fresh parsley and more Parmesan if you’d like.
