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This creamy fettuccine Alfredo is truly luxurious and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
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
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 3
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.