Pasta: Fettuccine Alfredo

By pavaldez

Ingredients

• 1 lb, 5 oz (600 g) fresh fettuccine, or 1 lb (450 g) dried
• 1/2 cup freshly grated Parmesan, plus more for serving
• 8 tbsp (one stick) unsalted butter,
• cubed salt and freshly ground black pepper
• 1 cup heavy cream

Details

Servings 4

Preparation

Step 1

Bring a large saucepan of lightly salted water to a boil over high heat. Add the fettuccine and cook according to the package instructions, just until al dente.

Meanwhile, melt the butter in a large saucepan over low heat. Add the cream and heat until steaming. Drain the fettuccine well, then add to the hot cream mixture. Add the Parmesan and toss well to coat. Season with salt and pepper.

Divide the pasta among warmed plates. Serve at once, with more grated Parmesan passed on the side, or shave curls from a chunk of Parmesan over each serving instead.