Fettuccine Alfredo

I found this recipe on Epicurious.com.  It was published in Gourmet magazine October 2008.

I read the user reviews and used the advice printed there. I simmered the butter and whipped cream with 2 cloves of crushed garlic. I scooped out the garlic once it was time to add the cooked fettuccine. I also added more cheese. I used real grated Parmesan cheese. I added 3/4 of a cup to my doubled recipe. I also used the reserved pasta water, some of the reviews said they didn’t and the pasta really stuck together.

1/2 a stick of butter = 1/4 cup = 4 Tbsp

My doubled recipe is 1 cup whipping cream, 1/2 cup butter and 3/4 cup grated Parmigiano-Reggiano. I reserved 1 cup of the cooking water.

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

1. 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.

2. 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.

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

MAKES 4 SERVINGS

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2 thoughts on “Fettuccine Alfredo

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