| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Sauces |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Pasta; preferably |
|
|
Homemade fettuccine |
| 1/4 |
lb |
Butter |
| 1 |
c |
Heavy cream |
|
|
Salt |
| 1 |
c |
Grated parmesan cheese |
|
|
Fresh ground pepper |
| 1 |
pn |
Nutmeg |
INSTRUCTIONS
In a heavy heatproof casserole, combine the butter and 1/2 cup of the
cream. Simmer over low heat until the the butter has melted; this
should take less than 1 minute. Turn off heat. Prepare pasta, drain,
then transfer to the casserole with the butter & cream. Turn the heat
on and, with 2 wooden spoons, lift the pasta and toss well, coating
it completely with the sauce. Add the remaining 1/2 cup cream,
parmesan cheese, some salt and pepper to taste, and nutmeg. Toss
again and serve immediately with more grated cheese on the side. NOTES
: According to food historians, there really was a Roman restaurateur
with the name Alfredo.
Recipe by: The Joy of Pasta
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