Fettuccine Alfredo

Name: Fettuccine Alfredo
Yield: Makes 4 servings
Ingredients: 8 to 9 ounce egg fettuccine in nests; 1/2 cup heavy cream; 1/2 stick unsalted butter, cut into pieces; 1/3 cup grated Parmigiano-Reggiano

Shelley WisemanMakes 4 servingsSource

pasta fettuccine italian american parmesan main dinner nut free easy quick 5 ingredients or fewer weeknight meals gourmet

Ingredients

8 to 9 ounce egg fettuccine in nests

1/2 cup heavy cream

1/2 stick unsalted butter, cut into pieces

1/3 cup grated Parmigiano-Reggiano

Method

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.