how I make fettuccine alfredo because I have been getting hounded by request for fettuccine

alfredo, and just generally for pasta dishes. I know I am not, I don’t really do a lot

of pasta dishes, but I am going to show you how to do it today. It is so fast and easy,

and it is really rich, so you don’t need to eat a whole lot of it, but it is really

good, like, when it is super-cold outside, like it is finally getting to be today, and

I am so thankful, and come home and just have a really quick meal in a snap, really hearty,

really warming, so I will show you how to do it starting just in a few moments.

[MUSIC]

[How To Make Fettuccine Alfredo]

>>Hilah: First thing, I have got a large pot of water here that is boiling heartily. I

am going to add a little bit of salt. I normally try to limit the amount of salt I put in things,

but when you are cooking pasta it is a good idea to go ahead and salt the water because

then as the pasta cooks and rehydrates, it also sucks in some of that salt, and you get

the nice saltiness throughout the pasta instead of just like in the sauce afterwards, and

I am going to just do about half a pound here, and I am going to put the lid back on it so

that it comes back to a boil.

I do realize I am using much less water than most past packages say for you to use, so,

but I do that because I am kind of weirdo, I am all like, “Oh! Let’s save water!”

even though I know it probably doesn't really matter with when I am cooking pasta. I am

probably not going to save the world, but anyway, so I am going to put the lid back

on it so it comes back to a boil faster. If you are using like a whole like, 10 to 12

quarts of water, then it would come back to a boil pretty much immediately. You wouldn’t

necessarily need to put a lid on it, but. . . whatever. This is how I do it ok! [laughs].

Ok, so just give it a little stir so it doesn't stick together, and then, my package, hah,

my pasta box, hah, says 12 months. I am going to set my timer for 10 minutes, and then I

will check it then. My timer just went off which means my pasta has been cooking for

just a little bit under the recommended time period on the box. I am going to just pull

one out and try it. It is just a hair less done than al dente, and that takes a little

bit of time to get to know when that is, so beginning cooks, as long as it is not like

leaving chunks of hard pasta in your teeth, in your molars, and you can still bite into

it and it’s not mushy, you’re good. Ok, I am going to go ahead and drain this, and

I will be right back. Ok, I didn't drain it too, too harshly, and I definitely did not

rinse it. Just drain it really quickly and then put it back in the pot, and then I am

going to start my little sauce which is just some butter, and a little bit of really finely

minced garlic. You just want to do this in the biggest skillet that you have because

you want to make sure you have plenty of room later on to toss the pasta around. Ok, the

garlic is just like blooming with fragrance to use an overly poetic term, and it smells

really, really good. I am going to throw my pasta in now. Any left over pasta water, add

that. That will help. The starch in the pasta water is going to help the sauce cling a little

better, and I have got some heavy cream, and some fresh grated parmesan, and then we are

just going to toss this together until the cheese is all melted and the noodles have

absorbed all of the liquid from the cream, and cooking liquid there. Ok, probably not

going to need to add any salt, but I am going to add some fresh, black pepper, and if you

wanted this sauce to sort of cling even more, you could add a little bit of sour cream which

is how me and my friend Shannon used to make it, our little like kid-style, really easy

fettuccini alfredo in like fourth grade. It was just sour cream and butter, and like,

canned, grated parmesan cheese. We used to eat that all the time, but this is a little

bit more of a mature kind of dish. That sour cream actually tastes really good in here

too, just FYI. Ok, you can see this sauce is really starting to thicken up and really

coat the pasta here, so I think we are done dude. I am going to go ahead and serve it.

If you wanted to add some vegetables at this point, you could throw in some like, baby

spinach or something, that would be really pretty, but we will just keep it classico

style, yo. Let’s get a little. . . and when you put it in if you want to give it a little

twist. It looks all cute, a little bird nest, and I am going to throw a little parsley on

top, totally optional. You could always add more parmesan or crushed red pepper, black

pepper, whatever. [laughs]. Mmmmmm! Man! Yeah! I mean I don’t know what you can say about

besides it is just like so simple, and basic, and just really warming in your heart and

your tummy. Alright, well I hope you try this recipe. I hope whoever, the multiple people

actually that have suggested it over the last six months or so. I hope you like it. I hope

you like this version of it. Um, let me know what you think in the comments. If you have

any questions, leave them below, I will get to them as soon as possible. If you want a

printable recipe of this, you can always get that at hilahcooking.com as well as other

recipes and more tips and stuff like that, and if you make this recipe, and you are on

Instagram, go ahead and take a picture of it. Hashtag HilahCooking and it will go up

on the website so you can share your picture of your creation with everyone else. Alright,

thank you, I appreciate your support, and have a wonderful afternoon, and I hope you

make this, and ok, bye bye!