Classic Fettuccine Alfredo
By: Sheri Wetherell
Published: Tuesday, May 31, 2011 - 2:35pm

Ingredients




For the sauce:
1/2 pound butter, at room temperature
1 cup heavy cream, lightly whipped
3/4 pound Parmegiano Reggiano cheese, grated and divided
Salt and freshly ground pepper
For the pasta:
1 pound fettucine
1 tablespoon salt

Preparation

1 In a large pan, melt butter over low heat. 2 Slowly add the lightly whipped heavy cream to the pan, whisking continually. Stir until the sauce is hot and slightly reduced. 3 While continuing to stir, slowly add about 2/3rds of the grated cheese. The sauce should begin to thicken. Add salt and pepper to taste. 4 Meanwhile, bring a large pot of salted water to boil. Add fettucine and cook until al dente. 5 Drain pasta and add it to the sauce. Mix well and serve immediately with remaining grated cheese.

About


Fettuccine (commonly misspelled as fettucini) alfredo is one of the quickest Italian pasta dishes to make, and also one of the tastiest! It's also excellent with chicken, shrimp, bacon, broccoli, asparagus, fresh herbs...just about anything!