Here's another recipe
variation for fettuccine alfredo. This one is even more fattening
, so I would recommend trying both, and only using this one if you really do like the taste quite a bit better. This dish is best served alongside something else, as an accompanimant
, or an appetizer
, instead of as the only dish, as it can get to be a bit too much by itself.
One thing fettuccine alfredo in general is that, as is the case with all cream sauces, you want to use fresh pasta. Dried pasta just does not absorb the sauce nearly as well as fresh, and will often leave way too much sauce sitting at the bottom of the bowl when you're finished. The refridgerated stuff in the supermarket? Use dry instead, at least it's not gummy along with not holding the sauce. Either find a local store that makes fresh pasta, or make it yourself. (That can be a rather fun experience, and makes you enjoy your meal even more)
Thanks to The Complete Book of Pasta and Noodles for the original recipe.
1 2/3 C heavy cream, not ultrapasteurized
5 Tbsp butter, unsalted
1 lb fresh egg fettuccine
1 C grated Parmesan cheese
Freshly Ground Black Pepper
While bringing the water for the pasta to a boil (salted water, of course), combine 1 1/3 cups of the cream, and the butter, in a pan. (The pan must be large enough to hold the pasta afterwards, also) Heat on low until the butter is melted, and the mix is just starting to simmer. Remove from heat.
Cook the pasta until al dente, drain briefly (do not, ever, ever rinse with water), and add it to the pan with the cream mix. Add the rest of the cream, the Parmesan, about 1/2 tsp of salt, and nutmeg and pepper to taste. Mix well, and cook over low heat a few minutes, until the sauce starts to thicken.
Place into warmed bowls. Serve immediately. Note that, when you dish out the pasta, it should appear soupy. The pasta will continue to absorb the sauce as it sits, and if it looks just right when being served, will likely end up too dry once you start to eat it.