Fettuccine Alfredo

For your Shopping Cart:

Orignating in Rome, but made popular in the U.S., Alfredo sauce is a rich and decadent combination of fresh cream and Parmigiano-Reggiano.

Ingredients:

• 1 pound DeLallo Fettuccine
• 2 1/2 cups heavy cream
• 1 stick unsalted butter, cut into pieces
• 1 cup grated Parmigiano-Reggiano
• Pinch of freshly grated nutmeg
• Salt and white pepper 

Directions:

Bring a large pot of water to a boil for pasta.

Meanwhile, in a saucepan over medium-low heat, bring the heavy cream and butter to a simmer. Add salt and white pepper to taste (about 1/4 teaspoon each).

Once water boils, add salt, then pasta. Cook pasta for al dente texture. Drain, reserving 1 cup or more of the cooking water.

Toss the hot pasta into the sauce, add 1/4 cup of the reserved water, grated cheese and nutmeg. Be sure to coat evenly.  If the consistency is too thick continue to add the reserved water until smooth and creamy. 

Serves 4 Send to friend Printer-friendly version