Fettuccine Alfredo

By AllisonClayman

Ingredients

• Ingredients:
• 1 1/2 cups heavy cream
• 5 Tbs. unsalted butter
• 1 cup grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper, to taste
• Freshly grated nutmeg, to taste
• 1 lb. homemade tagliatelle or purchased fresh
• fettuccine

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

Directions:
In a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 Tbs. of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. (Be judicious with the salt. Parmigiano-Reggiano is salty, so too much added salt will throw this creamy, sweet sauce out of balance.)

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain the pasta well.

Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 Tbs. of the cheese and toss well. Serve immediately. Pass the remaining cheese at the table.
Serves 4 as a main course, 6 as a first course.
Adapted from Williams-Sonoma Kitchen Library Series, Pasta, by Lorenza de' Medici (Time-Life Books, 1992).