Fettuccine Alfredo

Ingredients

• 1/2 pound dry fettuccine pasta
• 3 to 4 tablespoons unsalted butter
• 2/3 cup finely grated Parmesan cheese
• Black pepper
• 1/2 cup heavy cream
• Ground nutmeg
• Additional cheese

Directions

1. Get the pasta going first: bring a big pot of well-salted water to a boil, then add the fettuccine.
2. For the classic version, put the butter in a large sauté pan over low heat. When it is fully melted, take the pan off the heat.
3. For the creamy version, warm the butter in a large sauté pan over low heat. As the butter melts, pour in the cream, stirring frequently so the mixture comes together while the pasta finishes cooking on the lowest heat.
4. When the fettuccine is al dente, tender but still slightly firm, use tongs to transfer it straight from the pot into the sauté pan. Do not drain it first; the pasta should bring plenty of starchy cooking water along with it.
5. Set the sauté pan over medium heat, then toss and swirl the fettuccine with the butter until everything is coated.
6. Add half the cheese and continue tossing and swirling until it disappears into the sauce. If the pasta looks too tight, spoon in a little more pasta water. Add the remaining cheese and do the same again.
7. Finish the pasta with black pepper for the classic version, or ground nutmeg for the creamy version, and serve right away.
8. Covered leftovers will keep in the fridge for 3 to 5 days.