"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fettuccine Alfredo Recipe

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

Contributor:  
Contributor:  
Amy Jackson
Added: Wednesday, January 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Coarse salt
1 pound very thin fresh fettuccine
1 cup (2 sticks) unsalted butter, room temperature
8 oz. freshly grated Parmigiano-Reggiano, plus more for serving

Directions:
Directions:
1. Bring a large pot of water to a boil. Add salt and fettuccine, and cook for 3 minutes.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cheese until smooth, about 5 minutes.
3. Drain fettuccinne, reserving 1/2 cup of the cooking water. Toss fettuccine with cheese mixture and 1/4 cup of the reserved cooking water until completely incorporated, adding more pasta as needed. Serve immediatley with additional cheese sprinkled on top.

 

 

 

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