PCOS Friendly Classic Fettuccine Alfredo

Total time30 min

Prep time10 min

Cook time20 min

PCOS Friendly Classic Fettuccine Alfredo

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Ingredients

4 servings

1 lb fettuccine
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1 tbsp kosher salt, for pasta water
6 tbsp unsalted butter, cut into ½-inch cubes, at room temperature
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 oz parmigiano-reggiano, finely grated (about 1 ½ cups), plus more for serving
½ tsp freshly ground black pepper, plus more to taste

Instructions

1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the fettuccine according to package directions until al dente — tender with a slight resistance at the center. Before draining, use a heatproof measuring cup to scoop out at least 2 cups of starchy pasta water. Drain the pasta.
2
While the pasta cooks, add the butter cubes to a large (12-inch) skillet or wide sauté pan and set it over the lowest heat, just enough to melt the butter without browning it. Once melted, remove the pan from the heat.

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