Fettuccine Alfredo
Serves 4-6 as a main course
Serves 4-6 as a main course
1 pound fettuccine
8 tablespoons (4 oz/1 stick) unsalted butter
1 cup heavy cream
2 cups (6 oz) shredded Parmesan cheese
Salt
Black pepper
8 tablespoons (4 oz/1 stick) unsalted butter
1 cup heavy cream
2 cups (6 oz) shredded Parmesan cheese
Salt
Black pepper
Bring a large pot of water to boil. Add a tablespoon of salt and cook the fettuccine until al dente, 6-8 minutes. Scoop out one cup of the starchy pasta cooking water and set it aside.
While the pasta is cooking, get your sauce situation in order. Cut the butter into several big pieces and combine it with the cream in a small saucepan. Warm it over medium heat just until the butter has melted and the cream is hot to the touch, 3-5 minutes. Sprinkle about half of the Parmesan cheese in the bottom of your serving dish.
Pour the pasta, just drained and still warm, into the serving dish with the cheese. Pour the warm cream-and-butter mixture over the top and begin tossing the pasta with tongs. (If, like me, you realize your serving dish isn't quite big enough, it's totally fine to transfer the pasta back into the cooking pot to toss it with the sauce.) Sprinkle the remaining cheese over the top and continue tossing until all the cheese is melted and the pasta is uniformly coated with sauce. Taste and add salt and pepper as desired.
If the sauce seems very thick, add 1/4 - 1/2 cup of pasta cooking water to loosen it up. You can also add a little of the pasta cooking water to revive the pasta if it's been standing for too long and has started looking grainy.
Serve immediately. Be sure to have a black pepper shaker on the table for your dinner guests to add the amount they enjoy.
If you have leftovers, they will keep for about a week. The sauce will separate on reheating; stirring a little more cream into the re-warmed noodles will help bring it together again.
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(Images: Emma Christensen)
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