Fettuccine Alfredo With Chef John Kukucka

Learn how to make a traditional European Fettuccine Alfredo with Chef John Kukucka Executive Chef of Essex Golf & Country Club.
Fettuccine with butter and Parmesan
1 lb fresh or dried fettuccine
I cup butter cubed
3 cloves smashed garlic
1 ½ cup grated Parmesan cheese Salt and pepper to taste
Chopped Italian parsley for garnish
Cook pasta in a pan of salted boiling water, according to instructions on the package, drain and keep in strainer
In a frying pan , add butter and garlic, Saute garlic I min , add freshly cooked noodles and Parmesan cheese, mix and garnish with chopped parsley