Fettuccine Alfredo

Fettuccine Alfredo
Recipe type: entrees
Serves: 4 servings
  • 1¾ cups heavy cream, divided
  • 6 tablespoons unsalted butter
  • 8 ½ ounces grated Parmesan cheese
  • 1 teaspoon kosher salt
  • Cracked black pepper to taste
  1. Combine 1¼ cups cream with the butter in a large sauté pan.
  2. Heat over a low flame, whisking until the butter melts and the cream comes to a slow simmer.
  3. Remove the pan from the heat.
  4. Boil the pasta until slightly undercooked (it will continue to cook while you finish the sauce).
  5. Drain the pasta and add it to the pan (do not rinse it).
  6. Add the remaining ingredients.
  7. Heat the pasta and sauce over a low flame, tossing gently, until the cheese melts and incorporates into the sauce and the sauce thickens, about 1-2 minutes.
  8. If holding, right before service, add a touch more cream to loosen.