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Fettuccine Alfredo
Ingredients
  • 1 pound uncooked fettuccine
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, thinly sliced (about 2 tablespoons)
  • 1 cup panko breadcrumbs
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ cup inely chopped fresh flat-leaf  parsley, plus more for garnish
  • 4 ounces Parmigiano-Reggiano cheese, finely grated with a Microplane grater (about 2 ½ cups), divided
  • ¾ cup (6 ounces) cold unsalted butter, cubed
  • Flaky salt
Steps
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