Classic Fettuccine Alfredo

Time: 15 minutes
Yield: 6-8 servings
Recipe from The Pioneer Woman 

1 (16 ounce) package fettuccine noodles
2 C Parmesan cheese, freshly grated
1/2 C butter
1 C heavy whipping cream
salt and pepper

 

1. Fill a large soup pot with hot water. Pop it onto the stove and bring it to a boil. Salt it generously and dump a 1 pound box of fettuccine noodles into the pot. Bring the water back to a boil, give the noodles a stir and reduce the heat to medium high. Let the pasta cook through.
2. Grab a nice block of Parmesan cheese. Using freshly grated Parmesan is the trick here. You can use cheese that has been shredded and then packaged for purchase, but it won't melt as nicely for you. You'll end up with a grainy sauce.Grate 2 cups worth of the cheese (about 1/2 of an 8 ounce block).
3. Place 1 cup of the cheese in the bottom of a large bowl or serving dish.
4. Heat up a large skillet over medium high heat. Add 1/2 cup of butter and let it melt completely.
5. Pour in 1 cup heavy whipping cream.Stir it gently and allow the two ingredients to incorporate. Bring it to a low simmer and let it bubble for about 2 minutes. It will start to thicken slightly.Add a bit of salt and pepper. 
6. Pour the sauce over the top of the cheese. Stir it all around to combine.
7. Pour the drained pasta over the top of the sauce. Use a pair of tongs to toss the pasta and the sauce together.
8. Sprinkle the remaining 1 cup of cheese over the top of the pasta, stir it all in to incorporate.  Taste it and add more salt and pepper to your liking.

Serve immediately and enjoy!

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