Fettuccini Alfredo

By vail28

Ingredients

• 5 * 5 quarts salted water in a 6-quart pot
• 1 * 1 pound imported fettuccine
• 6 * 6 tablespoons butter
• 1 * 1 cup heavy whipping cream
• 1-1/2 * 1-1/2 to 2 cups fresh-grated Parmigiano-Reggiano cheese
• * Salt and fresh-ground black pepper

Details

Servings 4
Adapted from webmail.earthlink.net

Preparation

Step 1

1. Bring the pot of salted water to a boil, drop in the pasta, and boil it, stirring often, for 7 minutes, or until the pasta is slightly undercooked. Immediately drain it in a colander.

2. As soon as the pasta goes into the water, put the butter in a straight-sided 12-inch sauté pan and place it over medium heat. Melt the butter, taking care not to let it color. Set the pan aside until the pasta is done.

3. Once the pasta is draining, reheat the butter over medium-high heat. Turn the pasta and the cream into the sauté pan, and toss to thoroughly coat the noodles. Continue to toss the pasta for 2 to 3 minutes, so the cream can permeate the pasta. There should be very little cream in the bottom of the pan.

4. Finally toss in the cheese, starting with 1-1/2 cups and adding more to taste. Toss for 20 seconds. Season the pasta to taste with salt and fresh-ground black pepper. Immediately turn it into a serving bowl and serve it hot.