Here is a Fettucine Alfredo recipe from Epicurious that I recently re-created to make spot on Fettucine Alfredo! I hope you enjoy this as much as I know that my family does!
Fettucine Alfredo
Gourmet October 2008
by Shelley Wiseman
Yield: Makes 4 servings
Active time: 10 min
Total time: 20 min
This creamy fettuccine is truly indulgent, and yet so simple. You’ll be rewarded for using the very best pasta and parmesan.
Ingredients:
8 to 9 ounce egg fettuccine in nests
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano
Preparation:
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
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