GOLDEN VALLEY, Minn. — In honor of National Fettuccine Alfredo Day, Chef Trevis from Red Rabbit stopped by to share some "insider" tips and techniques that you can do easily do at home to take this classic Italian dish to a whole new level! Here's a hint: you'll need a blender!

Fettuccine Alfredo

½ cup Grated Parmesan Reggiano

1 ½ cup hot heavy cream

1 Tbsp. kosher salt

½ clove garlic shaved thin

1 Tbsp. olive oil

1 tsp kosher salt (yes a second time)

6 oz. cooked Fettuccine (I used fresh made)

1 T crushed croutons

Instructions:

Heat cream to a boil and immediately place into a blender

While running the blender on medium speed pour salt and cream through the top

Continue to run on medium – high speed until very smooth

Heat garlic and oil in a large sauté pan being careful not to brown the garlic

Stir in salt then Alfredo sauce, bring to a boil

Place pasta in boiling water to heat or cook if you used fresh pasta. (about 1 minute)

Toss pasta with sauce until it begins to thicken. Plate in a pasta bowl and sprinkle with crushed croutons.