Avocado Alfredo

Nice — here it is turned into clear, numbered step-by-step instructions:

1. Bring a large pot of water to a boil over medium-high heat and season generously with salt.
2. Add the fettuccine to the boiling water and cook, stirring occasionally, until the pasta is barely tender (about 12 minutes).
3. Reserve 1/4 cup of the pasta cooking water, then drain the pasta well and set the pot aside (keep the reserved pasta water).
4. While the pasta cooks, add the avocado, cream, garlic, 1/2 cup pecorino, 2 teaspoons salt, and several grinds of pepper to a blender.
5. Blend the mixture until very smooth, scraping down the sides with a rubber spatula as needed.
6. Pour the avocado sauce into the pot you cooked the pasta in and place the pot over medium heat.
7. Cook the sauce, stirring constantly, until it’s warmed through and just simmering (about 5 minutes).
8. Add the drained pasta and the reserved 1/4 cup pasta water to the pot with the sauce. Toss everything to coat the pasta evenly.
9. Taste and adjust the seasoning with more salt and pepper if needed.
10. Transfer the pasta to a large serving bowl.
11. Top with lemon zest, torn or chopped basil, and a sprinkle of additional pecorino.
12. Serve immediately.

Want this as a printable checklist or a single-page recipe card format?