Fettuccine Alfredo

Method3 steps

1. 1

   Step 1: Bring enough water for the fettuccine (1 lb) to a boil in a large pot and salt the water to taste. Cook all the fettuccine for its actual package directions, then drain it. Meanwhile put all the heavy cream (1/2 cup) and butter (1/2 cup) in a large skillet over medium heat, heating until the cream bubbles and the butter melts. Keep the actual cooked drained pasta and warm cream-butter mixture ready to combine.

   Uses 1 lb Fettuccine · Enough water to boil 1 lb fettuccine · Salt for the pasta boiling water, to taste · 1/2 cup Heavy Cream · 1/2 cup Butter

2. 2

   Step 2: Grate and measure half a cup of Parmesan. Whisk all of it into the warm cream-butter mixture, adding sauce salt and black pepper to taste. Let the sauce thicken slightly, then add all the actual cooked drained fettuccine and toss until coated.

   Uses All actual cooked pasta and the complete warm sauce base · ½ cup Parmesan, grated and measured in step 2 · Salt for sauce seasoning, to taste · Freshly ground black pepper, to taste

3. 3

   Step 3: Wash and chop the fresh parsley (2 tbsp), measure two tablespoons and scatter all of it over the finished sauced pasta. Serve promptly, portioning the full one-pound-pasta batch as needed.

   Uses All actual sauced pasta · 2 tbsp fresh parsley, washed and chopped in step 3