Fettuccine Alfredo
This spinach fettuccine Alfredo keeps the familiar butter-Parmesan sauce but uses green handmade noodles for a brighter plate. The sauce should cling softly, leaving the pasta tender and glossy.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Cook spinach fettuccine in salted water just until flexible and al dente.
Warm butter with a splash of pasta water and a small pinch of nutmeg.
Toss in the pasta, then add grated Parmigiano gradually while moving the noodles constantly.
Adjust with more pasta water until the sauce is smooth and lightly coats the green ribbons.
Serve with basil, black pepper, and a final dusting of cheese.
π· Perfect Pairings
Complete your meal with these
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