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Classic Fettuccine Alfredo

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/thegirlsny/5443715086/">Image Credit</a></p>
Ingredients
  Dry fettuccine 3⁄4 Pound (Uncooked)
  Unsalted butter 6 Tablespoon
  Heavy cream/Whipping cream 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Ground white pepper 1 1⁄2 Dash (Generous Dash)
  Ground nutmeg 1 1⁄2 Dash (Generous Dash)
  Freshly grated parmesan cheese 3 Ounce (1 Cup)
  Chopped fresh parsley 2 Tablespoon
  Fresh italian parsley sprigs 1 (For Garnish)
Directions

GETTING READY
1) Use a large pot of boiling salted water to cook fettuccine for 6 to 8 minutes just until al dente.
2) Remove from heat. Drain excess water and return to dry pot.

MAKING
3) In a large, heavy skillet, melt butter and cream over medium-low heat. Cook until the mixture bubbles. Cook and stir couple of minutes more.
4) Season with salt, pepper and nutmeg.
5) Remove from heat.
6) Slowly add cheese to blend thoroughly and smoothly.
7) Return back to heat for few seconds to blend the cheese completely if necessary. (Do not let sauce bubble or cheese will become lumpy and tough.)

FINALIZING
8) Spread the sauce on top of the fettuccine in pot. Stir and toss well over low heat for 2 to 3 minutes until sauce is thickened and fettuccine is evenly coated.

SERVING
9) Sprinkle with chopped parsley just before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
4

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