Recipe: Fettuccine Alfredo Sauce for Catherine

Fettuccine Alfredo Sauce
Recipe by Brian Johnson

16 ounces of raw weight fettuccine noodles
5 tablespoons butter
2 cups heavy cream
2 cups chicken stock (canned chicken broth is fine)
3 tablespoons minced garlic
1 tablespoon corn starch mixed with water as needed
3/4 cup grated fresh parmesan cheese
1 tablespoon minced fresh parsley
salt and ground black pepper to taste

In a large stock pot boil water and add the fettuccini noodles. Stirring constantly cook the pasta until al dente, remove the pasta from the boiling water and rinse with warm water to keep the pasta from sticking (this will work for several minutes while the sauce is prepared). Prepare the alfredo sauce, in a large saute pan melt the whole butter adding the minced garlic. Saute the garlic until brown, add both the chicken stock and the heavy cream and reduce for several minutes. Next add the cornstarch and water mixture slowly while stirring until the sauce begins to thicken slightly. Add only as much of the cornstarch "slurry" as needed, note that the parmesan cheese will also act as a thickening agent. Add the parmesan cheese, parsley and salt and pepper. Taste the alfredo sauce and adjust the seasonings as needed. Combine the fettuccini noodles and the alfredo sauce return to the flame and continue to cook for one minute. Serve immediately.

Serves 4