With temperatures getting cooler, I am feeling the need for a warm bowl of pasta. This simple and classic, 4 ingredient Fettuccine Alfredo is just what the doctor ordered.
1 lb of the best Italian 100 % durum wheat semolina fettuccine
1 c heavy cream
3 T butter
2/3 c freshly grated Parmigiano-Reggiano and more for serving
4–6 grinds of freshly ground pepper
A tiny shaving of nutmeg, which is optional
Boil pasta in well salted water, according to directions. Please only cook this al dente! No mushy pasta! Drain well but please do not rinse!
In a large pot that can accommodate all the pasta, put in 2/3 c of the cream and all the butter and simmer over medium heat for less than 1 minute, until the butter and cream have slightly thickened. Set aside.
When pasta is cooked, add it to pot with butter and cream. Turn the burner to low and toss the fettuccine, coating the pasta with the sauce. Add the rest of the cream, all the cheese, 1/2 t salt, 4-6 grinds of black pepper and nutmeg if you want. Toss briefly and serve with more grated cheese.
Thank you Marcella Hazan.
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