fettuccine alfredo
A family recipe contributed by Kaycie
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups heavy whipping cream
- 2 cloves garlic, minced
- ¼ teaspoon ground white pepper
- ½ cup grated parmesan cheese
- ¾ cup shredded mozzarella cheese
- 1 (12 ounce) package fettuccine pasta
- ½ teaspoon paprika
- Melt butter and olive oil in a saucepan over medium-low heat
- Add cream, garlic, white pepper, and paprika; bring to just under a boil
- Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes
- Stir parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes
- Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes
- Bring large pot of water to a boil
- Cook fettuccine in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes
- Strain and transfer pasta to serving plates; spoon sauce over pasta