March 21, 2008 Fettuccine Alfredo

Easy Tastebud Delights

03.21.08 Edition (March 21, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Good Friday to you.

I've always liked Fettuccine Alfredo and usually buy the jars of Classico when they are on sale. I would like to make my own and thought this recipe looked pretty tasty. Enjoy!

Fettuccine Alfredo

1-1/2 cups heavy cream
2 tbsp. butter
salt
1/4 tsp. ground black pepper
1 pkg. fresh fettuccine pasta
3/4 cups fresh, grated Parmesan cheese
1/8 tsp. freshly grated nutmeg, (optional)

1. Bring large pot of water to a boil. Remove fettuccine from package and break into large sections. Add pasta to the water and undercook it slightly, just shy of al dente. (It will cook a bit more in the sauce).

2. Bring 1 cup of cream and the butter to a simmer over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, about 12 to 15 minutes. Off the heat, stir in the remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.

3. While the cream reduces, scoop about 1/2 cup boiling water into each serving bowl, set the bowls aside to warm. Reserve 1/4 cup pasta cooking water, then drain the pasta.

4. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the pasta, Parmesan, and nutmeg to the cream mixture. Cook over low heat, tossing the pasta with tongs to combine, until the cheese is melted, the sauce coats the pasta, and the pasta is just al dente, 1 to 2 minutes.

5. Stir in the reserved pasta cooking water, the sauce may look rather thin but will gradually thicken as the pasta sits. Working quickly, empty the serving bowls of the water, divide the pasta among the bowls, tossing the pasta to coat well with sauce. Serve immediately.

Serves 4 to 6.
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