Fettuccine Alfredo
Fettuccine Alfredo
3/4 pound uncooked fettuccine
Boiling salted water
6 tablespoons unsalted butter
2/3 cup whipping cream
1/2 teaspoon salt
Large pinch ground white pepper
Large pinch ground nutmeg
1 cup freshly-grated Parmesan cheese
2 tablespoons chopped fresh parsley
Cook fettuccine in large pot of boiling salted water just until al dente, 6 to 8 minutes; drain well
Return to dry pot
While fettuccine is cooking, place butter and cream in heavy skillet over medium-low heat
Cook, stirring constantly, until blended and mixture bubbles for 2 minutes
Stir in salt, pepper and nutmeg
Remove from heat
Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth
Return skillet briefly to heat if necessary to completely blend cheese, but don’t let sauce bubble or cheese will become lumpy and tough
Pour sauce over fettuccine in pot
Place over low heat
Stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated, 2 to 3 minutes
Sprinkle with parsley
Serve immediately
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