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

1. Bring the cream and butter to a boil in a saucepan large enough to hold the cooked fettuccine.
2. Reduce the flame to low and add the salt, pepper and nutmeg.
3. Add the cooked fettuccine and toss in the sauce.
4. 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