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FETTUCCINE ALFREDO SERVES
4
TO
6
This is one of those wonderfully comforting pasta dishes that you can make in a flash after a busy day at work. Fresh fettuccine, especially homemade, brings this dish to another level. A side of steamed asparagus with a squeeze of lemon, and a loaf of Italian bread make this simple dinner simply elegant. INGREDIENTS
1 tablespoon salt 1 cup heavy cream 5 tablespoons butter, divided 1 cup freshly grated Parmesan cheese 1/4 teaspoon salt Dash of white pepper (or black if you don’t have white) Dash of nutmeg 2 tablespoons chopped fresh parsley 1 pound fettuccine, dried or fresh Extra Parmesan and parsley, for garnish
1. Put a large pot of water onto the stove to boil. Add the salt. 2. In a large skillet over medium heat, simmer the cream with 3 tablespoons of the butter for about 5 minutes, until the cream is reduced and somewhat thickened. Turn off the heat. 3. Add the Parmesan, salt, pepper, nutmeg, and parsley to the cream, and stir. 4. When the water comes to a boil, add the fettuccine and cook according to package directions. The pasta should be firm in the middle (“al dente”) and not mushy. 5. Return the pasta to the pot and toss with the remaining 2 tablespoons of butter; add the cream mixture and toss again. Divide among pasta bowls, sprinkle with additional Parmesan and parsley, and serve.
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