30 Minutes or Less!

Fettuccine Alfredo

The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. For the best taste, seek out heavy cream that is not ultrapasteurized. When you buy a chunk of Parmigiano-Reggiano, ask the clerk to cut a wedge fresh from the wheel to make sure it is not too dried out.

In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat.

Fettuccine Alfredo

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Serves: 4 Total Time: 25

Ingredients

  • 1 1/2 cups heavy cream
  • 5 Tbs. unsalted butter
  • 1 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste
  • Freshly grated nutmeg, to taste
  • 1 lb. homemade tagliatelle or purchased fresh fettuccine

Instructions

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