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August 31, 2011
Classic Fettuccine Alfredo
Homestyle Pasta
Prep time:
5 minutescooking time:
12 to 13 minutesIngredients
Serves 4
- 12 ounces dry fettuccine
- 6 tablespoons unsalted butter
- 2/3 cup whipped cream
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 2 tablespoons chopped fresh parsley or 2 tablespoons dried parsley
- Fresh italian parsley sprig, optional for garnish
Directions
1
Cook fettuccine in large pot of boiling salted water just until al dente (tender but still firm to the bite), 6 to 8 minutes; remove from heat. Drain well; return to dry pot; keep warm.
2
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.
3
Gradually stir in Parmesan until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, if necessary. (Do not let sauce bubble or Parmesan will become lumpy and tough.)
4
Pour sauce over pasta in pot. Stir and toss with 2 forks over low heat until sauce is thickened and pasta is evenly coated, about 2 to 3 minutes. Place fettuccine in heated serving dish. Sprinkle fettuccine with chopped parsley. Garnish with parsley sprig, if desired. Serve immediately.
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grandma's secret
grandma's secret
Grandma always said "Waste not, want not," and used up all her leftovers. She would freeze leftover cream by placing the carton in a resealable plastic freezer bag for up to six months. She would thaw the cream in the refrigerator overnight and shake the carton well before using it.
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