Fettuccine Alfredo Katie & Emily
1 & 1/2 cups heavy (double) cream
5 tablespoons unsalted butter
1 cup grated Parmesan cheese
salt & freshly ground pepper
freshly grated nutmeg
1 pound fettuccine
Bring a large pot of water to a boil. Meanwhile, in a large saucepan over high
heat, bring the cream and butter to a boil. Reduce the heat to low and simmer
for about 1 minute. Add 6 tablespoons of the grated Parmesan and whisk over
low heat until smooth, about 1 minute longer. Remove from heat and season
with salt and pepper to taste and a generous pinch of nutmeg. (Be judicious
with the salt. The Parmesan itself is itself salty, and too much added salt will
throw this creamy, sweet sauce out of balance.)
Generously salt the boiling water, add the pasta, and cook until al dente.
Drain the pasta well.
Put the pasta in a warmed, large, shallow bowl. Pour on the sauce and sprinkle
with 6 more tablespoons of the cheese. Toss well. Serve immediately. Pass
the remaining cheese at the table.
Makes 4 main or 6 first course servings.
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