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Fettucine Alfredo Recipe

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This recipe for Fettucine Alfredo is from Alice's Restaurant, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound dry fettuccine pasta
¾ Tbsp unsalted butter; ⅓ cup cream
⅔ cup finely grated Parmesan cheese
Directions:
Directions:
1 Bring a large pot of salty water to a boil and drop in your fettuccine.
2. Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.
3. When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.
4. Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.

*Alejandro likes it with grilled chicken on top.

 

 

 

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