Emulsifier Free Classic Turkey Alfredo
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Learn more →Ingredients
4 servings
- 12 oz fettuccine
- 1 tbsp kosher salt, for pasta water
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ½ oz parmesan cheese, finely grated (about ¾ cup), plus more for serving
- ½ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- salt, to taste
- 12 oz cooked turkey breast or thigh meat, sliced or shredded into bite-sized pieces
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the fettuccine and cook according to package directions until al dente — tender with a slight resistance at the center, about 10–11 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, melt the butter in a large (12-inch) skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
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