Is there anyone who doesn’t like fettuccine Alfredo? I doubt it. It’s a wonderfully satisfying (if decadent) dish and one of my favorite comfort foods. Fettuccine Alfredo is really simple to make. The key is to use only the very best ingredients: high-quality pasta, real Parmigiano-Reggiano cheese, and good butter. Don’t even think about using pre-shredded parmesan or that powdered stuff that comes in the green plastic containers.
8 Tbs (1 stick) good quality unsalted butter
½ pint heavy cream
1 pound high-quality fettuccine pasta
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table
Freshly cracked black pepper
Freshly ground nutmeg
1. Cook the fettuccine just to al dente, according to instructions. Drain in a colander reserving ½ cup of the cooking water.
2. While the fettuccine is cooking, melt the butter in a large saute pan over low heat.
3. Add the cream to the butter along with a few pinches of grated nutmeg and let it warm. Stir to mix the butter and cream.
4. Toss the cooked pasta with the butter and cream and mix thoroughly over low heat.
5. Add the Parmigiano-Reggiano and toss until the sauce thickens slightly. Add a little of the reserved pasta water if the sauce is too thick.
6. Season with fresh pepper, to taste. (I like lots of pepper in my Alfredo.)
7. Serve immediately with additional grated Parmigiano-Reggiano at the table.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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