Danny's Favorite Fettuccini Alfredo |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This one is for you Danny! Your favorite dinner with tossed green salad and garlic butter Italian bread! Ingredients:
12 ounces dried egg fettuccine |
1/2 cup unsalted butter, plus |
1 tablespoon unsalted butter |
1/2 cup grated parmigiano-reggiano cheese, plus additional for sprinkling (4 oz) |
2/3 cup heavy cream |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
2. Reserve 1/4 cup cooking water, then drain pasta in a colander.
3. Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
4. Add cooked pasta and toss to coat, lifting strands.
5. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
6. Sprinkle with additional cheese and serve immediately.
7. *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
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