Fettucini Alfredo
Todays Fettucini dishes usually involve less butter and some heavy cream, which is a bit healthier and results in a sauce with more appeal to the mouth.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 8ounces egg fettuccine
- ½cup heavy cream
- ½stick unsalted butter, cut into pieces
- Pinch of salt
- ½tsp. ground white pepper
- ⅓cup shredded Parmigiano-Reggiano plus more for garnish
Instructions
Step 1
Cook fettuccine in a pasta pot of boiling salted water (see my article on reduced water pasta ) reserving 1/3 cup cooking water, then drain pasta.Step 2
While pasta cooks, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat with salt and pepper. Add fettuccine and 3 tablespoons of reserved water, and cheese to sauce and toss. Add a touch more cooking water if sauce seems too thick to you.Step 3
Serve garnished with chopped parsley and additional cheese on the side.