Fettuccine Alfredo


Fettuccine Alfredo

1 pkg fresh fettuccine (350-450g)

1 1/3 cups cream (18%)

1/4 cup butter

1 1/2 cups freshly grated Parmesan  Reggiano cheese (Gruyere is also suitable)

3-4 cloves garlic, minced

freshly ground pepper to taste

1 tbsp finely chopped parsley for garnish

In a large saute pan over low heat, melt butter.  Add minced garlic as butter is melting.  Do not brown.  When butter is completely melted, stir in cream, and continuing over low heat, let the butter and cream gently simmer together about 5-7 minutes.  Add grated cheese, stirring to melt and grind in pepper .  Reduce heat to warm.  While butter and cream are simmering, cook fettuccine according to package directions.  When noodles are cooked, drain and add into sauce.  Sprinkle with parsley to garnish.  Serve immediately.



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