Recipe

Classic Fettuccine Alfredo Recipe

	Ambauer / All my dishes 1 year, 10 months ago This is adapted from the ATK. It's simple, pure and delicious. This is a classic alfredo, not greasy, not too thick and heavy, just right! Easy and Fast! Prep:5m Cook:15m Servings:6	Ambauer
	creamy

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Ingredients

2 Cups Heavy Cream

2 Tbsp Butter

3 oz Parmesan Cheese, grated (not from a can, it will not melt properly)

Pinch Numeg

Pepper

1 lb Fettuccine (fresh is best, but dried will do)

Optional:

Grilled chicken

Grilled asparagus

Peas

Prosciutto

Toasted Pine Nuts

Directions

Bring 4 quarts of water to a boil in a large pot for the fettuccine. Be sure to salt the water properly. Cook according to package directions, until pasta is just al dente.

Simmer the cream in a 12" skillet over medium heat until it has thickened (it will reduce in volume to about 1 1/2 cups). Whisk in the butter and nutmeg, season with pepper to taste.

Once the pasta is cooked, drain and return to pot. Put half the pasta into serving dish, add 1/2 the sauce and half the cheese. Add remaining pasta, sauce and cheese. Toss to coat evenly. Add reserved water to thin sauce as needed. Salt as needed.

Optional: This dish is easily paired with grilled chicken and asparagus or peas, prosciutto and toasted pine nuts. Simple add to dish when tossing pasta. There are many other add ins that would be great with this!

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