Fettuccine Alfredo

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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:

Cook Fettuccine in a large pot of boiling salted water until al dente.  Meanwhile, in a medium saucepan over medium-low heat, bring the heavy cream and butter to a simmer.  Add salt and white pepper to taste (about ¼ teaspoon each)

Drain the pasta and reserve about 1 cup or more of the cooking water.  Toss the hot pasta into the sauce, add ¼ cup of the reserved water, grated cheese, and nutmeg and toss to coat evenly.  If the consistency is too thick continue to add the reserved water until smooth and creamy. 

Serves 4 Send to friendPrinter-friendly version