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"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 is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup heavy whipping cream
2 Tbsp butter
2 lbs. Fettuccine
⅔ cup freshly grated Parmigiano Reggiano cheese, plus additional cheese at the table
salt
pepper
Directions:
Directions:
1. Using a large pot put ⅔ cup of the heavy cream and all the butter, turn on the heat to medium high and cook for less than a minute, or just until the cream and butter have thickened. Turn off heat.

2. Cook the pasta until almost done. If you are using fresh fettuccine, it will take just a minute.

3. Transfer the drained pasta to the pan containing the butter and cream, turn on the heat to low, and toss the pasta thoroughly, brining it up and around from the bottom, coating all the strands with the cream and butter sauce.

4. Add the remaining ⅓ cup of cream, the ⅔ cup of grated Parmesan, a pinch of salt, and pepper.

5 Toss again briefly until the fettuccini is well coated.

 

 

 

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