Latex Free Classic Cod Alfredo

Total time35 min

Prep time10 min

Cook time25 min

5.0

(12)

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Ingredients

4 servings

For the pasta

12 oz fettuccine
1 tbsp kosher salt

For the cod

4 cod fillets (about 6 oz each), patted dry
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil

For the Alfredo sauce

2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 ½ cups freshly grated parmesan cheese
¼ tsp black pepper
¼ tsp ground nutmeg
¼ cup pasta cooking water, reserved

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the fettuccine according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/4 cup of the starchy pasta cooking water and set it aside. Drain the pasta and set aside.
2
While the pasta cooks, season the cod fillets on both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.

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