Ace Reinis, home cooking wunderkind, can’t get enough of this decadent, garlicky fettuccine alfredo recipe. When we caught up with him at his home in LA, he told us that he cooks for himself or his family daily, opting for comforting classics like pasta and steak. Break out your parmesan and enjoy Ace’s favorite pasta dish (adapted from Modern Honey).
Prep Time: 5 min
Cook Time: 15 min
- 1 lb fettuccine
- 6 tbsps butter
- 1 garlic clove (minced)
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1 1/4 cup fresh parmesan cheese, shredded
- 1/4 teaspoon pepper, more to taste
- 2 tbsps fresh parsley (optional)
In a Stock Pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. Make sure to save some of your pasta water — it’s full of starch and can be used to make your sauces smooth and bind well to your noodles.
In an Essential Pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
In a Stock Pot, heat 2 tbsps of olive oil over medium high heat. Sauté the onions, fennel, and the diced shallots until tender, about 6-8 minutes. Season with salt and pepper. Add the stock and coconut milk and stir well. Bring to a boil and then reduce heat and simmer for 15 minutes.
Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted. Add your reserved pasta water until it reaches your desired consistency.
Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese (and pasta water, if necessary). Once it is tossed, garnish with the remaining parmesan cheese.