INGREDIENTS:

Fettuccine al Burro

14 oz 400g pasta Fettuccine

1/2 cup (115g) unsalted butter, softened

2 cups 250g grated parmigiano reggiano

Salt and pepper to taste

American Regular

14 oz (400g) Fettuccine

1/2 cup unsalted butter (could use MSG butter)

1 1/4 cup heavy whipping cream
5 cloves garlic, finely minced
2 tsp finely chopped thyme

Salt and pepper to taste

2 cups parmigiano reggiano
Black peppercorn

Healthy

14 oz pasta Fettuccine
2.5 cups cauliflower florets
1 cup milk (cows or nut milk)
1 tablespoon unsalted butter
1/2 cup grated parmigiano

3 cloves garlic
2 teaspoons finely chopped thyme
Salt and pepper to taste

INSTRUCTIONS:
Fettuccine al Burro Method:

Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until
done.
In a large bowl, add softened unsalted butter and season with pepper.
Reserve ¾ cup of pasta water. Drain the pasta.
Immediately add pasta to the large bowl and toss with the butter vigorously.
Once butter is melted, add in grated parmigiano reggiano. Toss until combined using pasta water as needed to melt the cheese.
Season with salt and pepper.
Serve in a bowl topped with additional parmigiano reggiano.

American Fettuccine Alfredo Method:

Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until
done.
 In a large pan, add heavy whipping cream and unsalted butter set to medium heat. Constantly stir the pan until all the butter has
melted.
Increase the heat slightly and bring to a gentle simmer. Simmer, stirring occasionally, for 3-4 minutes or until lightly thickened.
Cut off the heat and add in parmigiano reggiano, chopped thyme, and finely chopped garlic. Vigorously stir together until thoroughly
combined. Season to taste with salt and pepper.
Reserve ¾ cup of pasta water. Drain the pasta.
Add pasta to the alfredo sauce. Toss and using pasta water as needed to fully emulsify.
Place in a bowl. Top with grated parmigiano reggiano and a crack of black peppercorn before serving.

Healthy Method:

Remove the stems and chop a head of cauliflower (roughly 2 cups worth).
Place into a medium sauce pot, add in milk and unsalted butter. Bring to a boil over medium heat.
Once boiling, reduce the heat to medium-low and simmer for 12-15 minutes covered.
Remove from heat and add cauliflower to a blender with garlic, chopped thyme, grated parmigiano reggiano, and season to taste with
salt and pepper. Blend on high until smooth.
Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until
done.
Reserve some pasta water. Drain the pasta.
Place pasta into a bowl and cover with cauliflower sauce. Toss until thoroughly coated.
Place into a bowl, topped with parmigiano and salt and pepper before serving.