Pasta and Pasta Sauce Recipes
Fettuccine Alfredo
Fettucine Alfredo originated in Rome, Italy. This is the traditional recipe.
Yield: 4 to 6 servings
Ingredients
- 1 cup heavy cream
- 4 tablespoons butter
- Salt and freshly-ground pepper*, to taste
- A grating of fresh nutmeg
- 1 pound fettuccine, cooked according to package directions
- 3/4 cup freshly-grated Parmesan cheese
- Garnish with a sprig of basil, if desired.
Instructions
- Bring the cream and butter to a boil in a saucepan large enough to hold the cooked fettuccine.
- Reduce the flame to low and add the salt, pepper and nutmeg.
- Add the cooked fettuccine and toss in the sauce.
- Add the Parmesan cheese and toss until the fettuccine are well coated and the sauce has thickened.
Notes
* Use white pepper to prevent black specks in the Alfredo.
Attribution
Photo credit: (c) Can Stock Photo / Paul_Cowan