Fettuccine Alfredo

This is one of my favorite side dishes to make on a weeknight. It is quick and easy!

Gourmet  | October 2008
by Shelley Wisema

yield: Makes 4 servings
active time: 10 min
total time: 20 min

This creamy fettuccine is truly indulgent, and yet so simple. You’ll be rewarded for using the very best pasta and parmesan.

ingredients

• 8 to 9 ounce egg fettuccine in nests
• 1/2 cup heavy cream
• 1/2 stick unsalted butter, cut into pieces
• 1/3 cup grated Parmigiano-Reggiano

preparation

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

Read More http://www.epicurious.com/recipes/food/views/Fettucine-Alfredo-350227#ixzz1IbCDd423