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This is the real deal. This is NOT the lowfat version. |
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| Fettucine Alfredo | ||||||||
| by Michael Field - serves 6 | ||||||||
| 1 pound fettucine 8 tablespoons butter, softened 1 cup Parmesan or Romano cheese grated (1/2 c. for sauce; 1/2 c. to be served with the pasta) 1/3 cup heavy cream salt fresh ground black pepper |
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| In a mixing bowl, cream the butter with 1/2 cup Parmesan cheese. Add cream gradually until all is well blended. (If you plan to make the sauce ahead of time, cover and refrigerate it, but let the butter-cheese mixture return to room temperature before using). Cook and drain pasta, return to pot or serving bowl. Add butter-cheese sauce to the hot pasta. Toss with two forks to combine pasta with melting sauce. Add salt and a liberal grinding of fresh black pepper. Top with additional Parmesan cheese and serve |
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