Ingredients: |
Ingredients: 1 pound fettuccine (if using fresh pasta increase amount to 1 1/4 lbs)
Salt
4 oz Parmigiano-Reggiano, grated (2 cups), plus extra for serving
5 Tbsp unsalted butter, cut into 5 pieces
|
Directions: |
Directions:1. Bring 3 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
2. Add Parmigiano-Reggiano, butter, reserved cooking water, and 1/2 teaspoon salt to pot. Set pot over low heat and, using tongs, toss and stir vigorously to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let pasta sit for 1 minute.
3. Toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into sauce, about 30 seconds. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.) Season with salt to taste.
4. Transfer pasta to individual bowls. (Use rubber spatula as needed to remove any clumps of cheese stuck to tongs and bottom of pot.) Serve immediately, passing extra Parmigiano-Reggiano separately. |
Personal
Notes: |
Personal
Notes: Kent discovered Cooks Country magazine at work a few years ago. It’s one of our favorites and he loves getting it for Ellen so he and his mom can talk recipes over the phone or at the cabin. Also, it comes every other month so we get plenty of time to try the recipes we want and without the pressure of a magazines piling up that we haven’t looked at yet. This Alfredo recipe from Cooks Country was is always a hit! Add shrimp or chicken if you like. It’s easy, so delicious. We have found that the shredded Parmigiano-Reggiano from Costco works great in this recipe and doesn’t get clumpy.
|
This recipe for Fettuccine Alfredo is from