See Also: Italy · Main Dishes · Pasta
Fettuccine al Alfredo
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2/3 cup cream
3 tablespoons unsalted butter
1 pound fresh or good quality commercial fettuccine noodles
1 teaspoon salt
1/2 teaspoon olive oil
2/3 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
several pinches of nutmeg, freshly grated
In large skillet or saute pan, put in the cream and the butter and heat just until the butter melts and blends with the cream. Turn off the heat and set aside. In meantime, heat water in large pasta pot and bring to a boil. Add the salt and olive oil. Return to a rolling boil. Add the fettuccine and cook, timing carefully, until it is just done. Do not overcook. If it is fresh pasta, it will cook in 1-3 minutes, if it is dried pasta, plan on about 5-9 minutes. It depends upon the pasta. When done, drain it and transfer to the pan of cream sauce. Toss well, while heating through, adding more cream, if needed. It should coat the pasta nicely. Add the cheese, pepper, and nutmeg. Serve immediately.
Corruptions to above!
Add 1/4 cup slivered almonds, toasted
and or 1/4 cup sliced green onions
Recipe created 2006-03-27.
