Classic Fettuccine Alfredo Recipe

How to make it

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• In a large pot of well salted, boiling water, cook fettuccine noodles for approximately 10 minutes, or until "al dente.
• While pasta is cooking, in large saucepan, combine butter with half and half, and melt over low heat, stirring occasionally, until smooth. Keep warm over low heat while pasta finishes cooking.
• Drain pasta, return to cooking pot, and cover to keep warm. Toss with 2 tablespoons olive oil to prevent sticking, if desired.
• To finish sauce, increase heat to medium-high. Add 1 cup of parmesan cheese, whisking constantly to prevent lumps. Keep whisking while sauce thickens somewhat. While continuing to whisk, add beaten egg quickly and combine well. Cook for another two minutes, whisking constantly. Add remaining 1/2 cup of parmesan cheese, combine well, and add ground pepper. Taste sauce and add salt, if desired (cheese can vary in saltiness, depending on the type and brand, so taste sauce before adding any salt).
• Reserve 3/4 cup sauce for topping. Toss remaining sauce with cooked, drained pasta, until well combined. Top with reserved sauce, and garnish with parsley and additional parmesan cheese, if desired.
• I've used several different cheeses for this dish, including combinations of Parmigiano Reggiano (classic parmesan), Grana Padano, and, when stretching a paycheck, the good old store-brand parmesan in the plastic bottle. All of them work well, but as I mentioned in the cooking directions, be careful to taste the sauce before salting it - a hard lesson to learn with expensive ingredients.