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Fettuccine Alfredo

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"Fettuccine Alfredo was created by Roman restaurateur Alfredo Di Lelio in 1914 as a dish to tempt his wife to eat during her pregnancy. It originally did not contain heavy cream, but over time it was added and became widely accepted. The nutmeg is a classic addition found in many cream sauces."

List of Ingredients

â—¦ 3 tablespoons butter
â—¦ 1 cup heavy cream
â—¦ Pinch of ground nutmeg
â—¦ 1 pound fettuccine
â—¦ ¾ cup grated Parmesan cheese, plus more to serve
â—¦ Salt and pepper
â—¦ 5 fresh basil leaves, cut into ribbons (optional)


Recipe

Bring a large pot of salted water to a boil. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Stir in the cream and nutmeg and keep warm over low heat.

Cook the pasta in the boiling water until done, about 12 minutes, and drain well.

Transfer the pasta to a warmed serving bowl. Toss with the remaining tablespoon butter and cheese. Pour the sauce over the pasta and toss again. Taste and adjust the seasoning, adding salt and pepper as needed. Garnish with the basil and serve immediately, passing additional cheese at the table.


Serves 4 to 6