Sunday, February 13, 2011

Fettuccine All'Alfredo

Recipe from: Sam and Katie's Favorite Recipes, 1992

1 cup heavy cream
3 Tbsp butter
12 oz fettuccine
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper
Freshly ground nutmeg

  1. In a large pan, put in 2/3 cup of cream and all the butter and simmer over medium heat until the butter and cream have thickened, about 45 seconds. Turn heat off.
  2. Bring 4 quarts of water to a boil. Drop fettuccine and cover the pot until the water returns to a boil. Cook al dente, then drain immediately when done, and add to the butter and cream mixture.
  3. Turn the heat on to low, and toss the fettuccine to coat. Add the rest of the cream, all of the cheese, about 1/2 tsp of salt, 4 to 5 twists of the pepper mill, and 2 to 3 twists of the nutmeg. Serve immediately.

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