Fettuccine Alfredo
A classic Italian pasta dish made with tender egg fettuccine in a rich and creamy sauce of butter, heavy cream, and Parmigiano-Reggiano cheese.
4 servings
18 min
Ingredients
- •8 ounce egg fettuccine
- •½ cup heavy cream
- •½ stick unsalted butter
- •⅓ cup grated Parmigiano-Reggiano
Cooking Instructions
- 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.
10 min
- 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.
5 min
- 3.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
3 min
