Recipe ingredients
- 3/4 pound uncooked fettuccine
- Boiling salted water
- 6 tablespoons unsalted butter
- 2/3 cup whipping cream
- 1/2 teaspoon salt
- Large pinch ground white pepper
- Large pinch ground nutmeg
- 1 cup freshly-grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Recipe method
- Cook fettuccine in large pot of boiling salted water just until al dente, 6 to 8 minutes. Drain well. Return to dry pot.
- While fettuccine is cooking, place butter and cream in heavy skillet over medium-low heat.
- Cook, stirring constantly, until blended and mixture bubbles for 2 minutes.
- Stir in salt, pepper and nutmeg. Remove from heat.
- Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth.
- Return skillet briefly to heat if necessary to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough.
- Pour sauce over fettuccine in pot. Place over low heat.
- Stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated, 2 to 3 minutes.
- Sprinkle with parsley. Serve immediately.
Other pasta recipes:
Fettucine alfredo recipe
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