Classic Fettuccine Alfredo the Editors of Publications International, Ltd.
Classic Fettuccine Alfredo
Makes 4 servings
|12||ounces uncooked fettuccine pasta|
|6||tablespoons unsalted butter|
|2/3||cup whipping cream|
|Generous dash white pepper|
|Generous dash ground nutmeg|
|1||cup freshly grated Parmesan cheese|
|2||tablespoons chopped fresh parsley|
- Cook pasta according to package directions; drain well and return to pan.
- Place butter and cream in large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until well blended and smooth. Return briefly to heat to completely blend cheese if necessary. (Do not let sauce bubble or cheese will become lumpy and tough.)
- Pour sauce over pasta. Toss with 2 forks over low heat 2 to 3 minutes until sauce is thickened and pasta is evenly coated. Sprinkle with chopped parsley. Garnish, if desired. Serve immediately.
|Calories from Fat||53 %|
|Total Fat||33 g|
|Saturated Fat||19 g|
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