Garlic Spaghetti Alfredo

Ingredients

• 150 g dry fettuccine (or spaghetti; up to 160g)
• 2 tbsp butter
• 4 garlic (minced)
• 1 cup heavy cream
• 1 tsp Better Than Bouillon Chicken Base
• 0.5 tsp Italian seasoning
• 0.5 tsp black pepper
• 0.5 cup freshly grated Parmesan (or more to taste)
• Salt (to taste)
• Fresh parsley (chopped, for garnish)

Steps

1. 1

   Cook pasta in boiling salted water until 1 minute shy of al dente.

2. 2

   Remove pasta from pasta water, reserving some of the water for the sauce later.

3. 3

   Melt 2 tablespoons of butter in a pan over medium heat.

4. 4

   Add the minced garlic and cook until fragrant, about 30 seconds.

5. 5

   Pour in 1 cup of heavy cream.

6. 6

   Season the cream with 1 teaspoon Better Than Bouillon chicken base, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon black pepper.

7. 7

   Stir in 1/2 cup of freshly grated Parmesan until melted and smooth.

8. 8

   Let the sauce simmer for 1–2 minutes to thicken slightly.

9. 9

   Add the cooked pasta to the pan and toss until fully coated.

10. 10

    If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.

11. 11

    Taste the dish before adding any extra salt, as the Parmesan, bouillon, and pasta water are already salty.

12. 12

    Garnish with chopped fresh parsley and enjoy!

Notes

The author notes that the Parmesan, bouillon, and pasta water are already salty, so it is important to taste before adding any additional salt.

Nutrition per serving

• main
• pasta
• alfredo
• dinner for two
• easy meal
• vegetarian
• stovetop