THE TRUE FETTUCCINE ALFREDO
- 5 quarts salted water in a 6-quart pot
- 1 pound imported fettuccine
- 6 tablespoons butter
- 1 cup heavy whipping cream
- 1½ to 2 cups fresh-grated Parmigiano- Reggiano cheese
- Salt and fresh-ground black pepper
Instructions:
Fettuccine Alfredo is a great way to understand the Italian way with pasta.
- Bring the pot of salted water to a boil, drop in the pasta, and boil it, stirring often, for 7 minutes, or until the pasta is slightly undercooked. Immediately drain it in a colander.
- As soon as the pasta goes into the water, put the butter in a straight-sided 12-inch sauté pan and place it over medium heat. Melt the butter, taking care not to let it color. Set the pan aside until the pasta is done.
- Once the pasta is draining, reheat the butter over medium-high heat. Turn the pasta and the cream into the sauté pan, and toss to thoroughly coat the noodles. Continue to toss the pasta for 2 to 3 minutes, so the cream can permeate the pasta. There should be very little cream in the bottom of the pan.
- Finally toss in the cheese, starting with 1½ cups and adding more to taste. Toss for 20 seconds. Season the pasta to taste with salt and fresh-ground black pepper. Immediately turn it into a serving bowl and serve it hot.