Brown Butter Fettuccine Alfredo

1. Cook your pasta according to the package, but pull it off the heat a bit early to keep those noodles al dente. Don’t forget to save a cup of pasta water—this stuff is key! Drain the pasta and give it a little olive oil bath to prevent clumping.
2. Melt 1/4 cup of butter in a large skillet over low heat and stir until a light golden brown color is formed. Once you start to smell that nice nutty scent of the butter browning, add your sliced garlic and continue to stir often for the next two to three minutes until the butter is fully browned (NOT BURNT).
3. Now slowly add in the cream and ensure it is room temperature to prevent curdling. Bring to a simmer for 5-7 minutes until the cream has reduced a bit. Add the parmesan cheese and stir until dissolved.
4. Slowly add your pasta water as needed to keep the sauce at your desired consistency.
5. Add the chopped parsley then the cooked fettuccine and mix.
6. Plate with black pepper, more parsley, and optional pan-seared chicken.

For the chicken: Marinade 6 chicken cutlets (3 breasts) with 1 lemon juiced, 3 tsp chili powder, 3 tsp paprika, 2 tsp cayenne pepper, 2 tsp garlic powder, 2 tsp salt, 2 tsp black pepper. Pan-sear in olive oil for 4 minutes per side over medium-high heat until an internal temperature of 165F (75C) is reached.