That’s really all you need to make fettuccine Alfredo. Oh, and fresh pasta. It’s a seriously easy and seriously fatty meal, but it’s so delicious!
In other news, internets, when it rains, it pours. I’m in a bit of a funk, dealing with Major Life Issues like expensive vet visits and dying cars. Justin says we can make it through this thing called life, as long as we do it together, and as long as we take it one day at a time. I think he’s right.
Hope you all have a wonderful week.
Fettuccine Alfredo
- 8 to 9 ounce egg fettuccine in nests
- 1/2 cup heavy cream
- 1/2 stick unsalted butter, cut into pieces
- 1/3 cup grated Parmigiano-Reggiano
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
Makes 4 servings (yeah, right).
Source: my beloved Gourmet magazine.
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