Fettuccine Alfredo

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

1-1⁄2 cups heavy cream
2 tablespoons unsalted butter
Salt
1⁄2 teaspoon pepper
1 (9-ounce) package fresh fettuccine
1-1⁄2 ounces Parmesan cheese, grated (3⁄4 cup)
1⁄8 teaspoon ground nutmeg

Instructions

  1. Bring 1 cup heavy cream and butter to simmer in large saucepan. Reduce heat to low and simmer gently until mixture measures 2⁄3 cup, 12 to 15 minutes. Off heat, stir in remaining 1⁄2 cup cream, 1⁄2 teaspoon salt, and pepper.
  2. While cream reduces, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until just shy of al dente. Reserve 1⁄4 cup cooking water, then drain pasta.
  3. Meanwhile, return cream mixture to simmer. Reduce heat to low and add drained pasta, Parmesan, and nutmeg to cream mixture. Cook pasta over low heat, tossing to combine, until cheese is melted, sauce coats pasta, and pasta is just al dente, 1 to 2 minutes. Add reserved cooking water as needed to adjust consistency; sauce may look thin but will gradually thicken as pasta is served. Serve immediately.

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