Fettuccini Alfredo Recipe

 
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Fettuccini Alfredo

Fettuccini Alfredo

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

  1. Melt Plugra butter over very low heat.
  2. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency.
  3. Drop fettuccine in boiling salted water.
  4. Cook until noodles float to the top of the pot (2 to 3 minutes).
  5. Drain immediately and place in large pasta bowl; toss with sauce.
  6. Garnish with freshly cracked black pepper
https://www.magicalrecipes.net/alfredo-di-roma-fettuccini-alfredo-recipe/

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