Fettuccini Alfredo Recipe
Fettuccini in a creamy alfredo sauce.
Ingredients
- 1 lb. fresh fettuccine noodles
- 4 quarts boiling, salted water
- 1 cup unsalted Plugra butter, softened (Ed. note: Plugra butter is higher in fat than ordinary butter. Look for it in gourmet-type grocery stores.)
- 1/3 to 1/2 cup Emillia brand Parmesano Reggiano cheese, freshly grated (Ed. note: If you can't find Emillia brand, any Reggiano parmesan will do.)
Instructions
- Melt Plugra butter over very low heat.
- Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency.
- Drop fettuccine in boiling salted water.
- Cook until noodles float to the top of the pot (2 to 3 minutes).
- Drain immediately and place in large pasta bowl; toss with sauce.
- Garnish with freshly cracked black pepper