Fettuccine Alfredo
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Category
Dinner
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Cusine
Italian
What do you need?
How to make?
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
Bring a large pot of salty water to a boil and drop in your fettuccine.
Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.
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, keeping the heat at its lowest setting while the pasta cooks.
When the fettuccine is al dente 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.
Serve at once with either a little black pepper or ground nutmeg over the pasta.
Leftovers keep for 3 to 5 days in the fridge, covered.