Garlic Spaghetti Alfredo

Ingredients

• 150 g dry fettuccine (or spaghetti; up to 160g)
• 2 tbsp butter
• 4 garlic (minced (about 13g))
• 1 cup heavy cream
• 1 tsp Better Than Bouillon Chicken Base
• 0.5 tsp Italian seasoning
• 0.5 tsp black pepper
• 0.5 cup Parmesan (freshly grated, or more to taste)
• salt (to taste)
• fresh parsley (chopped, for garnish)

Steps

1. 1

   Cook pasta in a large pot of salted water until 1 minute shy of al dente.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Pour in 1 cup of heavy cream.

6. 6

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

7. 7

   Stir in the 1/2 cup of 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 additional salt, as the Parmesan, bouillon, and pasta water are already salty.

12. 12

    Garnish with fresh chopped parsley and enjoy.

Notes

Be cautious with salt; the bouillon and Parmesan provide significant sodium. Using freshly grated Parmesan is recommended for a smoother melt.

Nutrition per serving

• main
• pasta
• alfredo
• dinner
• quick
• vegetarian-option