"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elys Mattar
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
8 tblp unsalted butter
1/2 pint of heavy cream
1 lb fresh fettuccine
1 cup freshly grated Parmigiano Reggiano
Ground pepper and nutmeg to taste

Directions:
Directions:
As the water for the pasta first begins to boil, melt the butter in a large saute pan over low heat. Add the cream to the butter and let it warm. At the same time, salt the pasta water and cook the fresh pasta until al dente. Drain the pasta and mix thoroughly with the butter and cream, keeping the saute pan over low heat. Add the Parmigian reggiano and toss until sauce thickens slightly. Season with ground pepper and nutmeg. Remove from heat and serve immediately with additional grated Parmigiano reggiano at the table.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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