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Fettucini Alfredo
This dish gets its name from Alfredo's restaurant, a favorite of the College of Cardinals when it
assembles in Rome. The distinctive element in terms of ingredients is the cream. The
distinguishing technique is the heating together of the pasta and the sauce.
| 1 c. heavy cream |
3 T. butter |
| 2/3 c. freshly grated Parmesan cheese |
salt |
| 4-6 twists freshly ground black pepper |
tiny pinch of nutmeg |
| 1 pound fettuccini |
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- In a large skillet, combine 2/3 cup of the cream and all of the butter.
Stir and cook over moderate heat until the sauce has thickened. Remove from the heat.
- In a separate pot, cook the pasta in 4 quarts of salted water according to the
directions on its package for al dente. Drain the water from the pasta.
- Add the pasta to the skillet with the sauce. Return to the heat (now low).
Stir the pasta to coat. Add the remaining cream, all of the cheese, 1/2 t. salt,
the pepper, and the nutmeg. Toss until the cream has thickened and the pasta is
well coated.
- Serve, with a side dish of additional cheese and a pepper mill.
6 servings
Source: Marchella Hazan, The Classic Italian Cook Book
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