Simple Fettuccine All’alfredo
From DonSpain 8 years agoIngredients
- 45g/1½ oz butter shopping list
- 250ml/8fl oz Double Cream shopping list
- Pinch ground Nutmeg - freshly ground shopping list
- 60g/20z Parmesan Reggiano cheese - freshly grated shopping list
- Salt and freshly ground black pepper shopping list
- 450g/1lb Fettuccine shopping list
How to make it
- Pour 4 pints water into a large saucepan and bring to a boil over a high heat;
- Meantime, put the butter and cream in a large sauté/frying pan and cook, stirring frequently, over a medium high heat until the cream has almost reduced by half;
- Add the nutmeg, salt and a generous grinding of the pepper mill;
- Stir, remove from heat and set aside;
- When water in pan is boiling and the sauce is off the heat, add 1tbsp salt to the water and drop in the pasta, stirring well to mix and separate;
- When the pasta is cooked “al dente”, drain and add to sauce in frying pan;
- Add the grated cheese, stir and toss until the pasta is well coated with the cheese and sauce;
- Taste for seasoning and serve immediately.
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