PCOS Friendly Classic Cod Alfredo
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Learn more →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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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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