Fettuccine Alfredo

October 2010
Fettuccine Alfredo

by 35 people

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Makes: 4 servings

Ingredients
  • 1 pound fettuccine pasta
  • 4 tablespoons butter
  • 1 1/2 cups heavy cream
  • 1 1/4 cups finely grated parmigiano-reggiano cheese
  • Chopped flat-leaf parsley
Directions
  1. In a large pot of boiling, salted water, cook 1 pound fettuccine pasta until al dente, about 8 minutes. Drain in a colander, reserving 1 cup of the pasta cooking water. Using the same pot, melt 4 tablespoons butter over medium heat. Add 1 1/2 cups heavy cream and 1/2 cup of the reserved pasta water and bring to a simmer. Add the fettuccine and 1 1/4 cups finely grated parmigiano-reggiano cheese (about 5 ounces) and toss. Season with salt and pepper and add more pasta water to make a looser sauce, if desired. Top with chopped flat-leaf parsley and serve with more cheese.
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