Fettucine Alfredo
Posted on October 27, 2007
1 pound fresh linguine
1 cup heavy cream
3 tablespoons softened butter
Salt and pepper to taste
Nutmeg to taste
Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. Drain and dry linguine and set aside. In a saucepan place 3/4 cup of the heavy cream and butter. Cook over medium heat just to thicken. Add linguine to the saucepan, and toss to coat. Add remaining 1/4 cup of cream and Parmesan cheese. Season to taste with salt, pepper, and nutmeg. Transfer to a serving dish, and serve immediately.
tags: Pastas & Sauces, Italian, butter, cooking, fettucini, food, heavy cream, linguini, pasta, recipes
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