Fettuccine Alfredo

by Carol
Tastiness: Difficulty:
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  • 5.0
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ingredients

  • 1 2/3 cups heavy cream
  • 5 T unsalted butter
  • 12 oz fresh fettuccine
  • 3 1/2 oz. grated Parmesan cheese
  • Ground black pepper
  • Nutmeg
  • Salt
  • Grilled chicken or salmon (optional)
  • Directions

    1. Bring water to boil in a large pot.

    2. Combine 1 ⅓ cups of the cream and the butter in a sauté pan large enough to accommodate the cooked pasta. Heat on low until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside.

    3. When the water comes to a boil, add 1 T salt and the pasta to the boiling water and stir to separate the noodles. Cook until almost al dente. Return the sauté pan to low heat and bring back mixture to a bare simmer. Drain the pasta and add it to the sauté pan. Add the remaining ⅓ cup cream, the Parmesan, ½ t salt, pepper to taste, and a pinch of nutmeg. Cook over low heat, tossing to combine the ingredients, until the sauce is slightly thickened, about 2 minutes. Serve immediately. Top with sliced grilled chicken or salmon if you wish. Serves 3-4 people.

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