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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from Our Family Cookbook , 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:  
12 oz. dry fettuccine
6 T. butter
2/3 c. whipping cream
1/2 t. salt
1/8 t. white pepper
1/8 t. nutmeg
1 c. freshly grated Parmesan cheese (about 3 oz.)
2 T. chopped fresh parsley or 2 t. dried parsley
Directions:
Directions:
Cook fettuccine in large pot of boiling salted water just until al dente (tender but still firm to the bite), 6 to 8 minutes; remove from heat. Drain well; return to dry pot; keep warm.

Place butter and cream in large heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Stir is salt, pepper and nutmeg. Remove from heat.

Gradually stir in Parmesan until throughly blended and smooth. Return breifly to heat to completely blend cheese, if necessary, (Do not sauce bubble or Parmesan will become lumpy and tough.)

Pour sauce over pasta in pot. Stir and toss with 2 forks over low heat until sauce is thickened and pasta is evenly coated, about 2 to 3 minutes. Place fettuccine in serving dish. Sprinkle fettuccine with chopped parsley. Serve immediantly.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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