Fettuccine Alfredo



*btw, thee very best place to get your goods in my area!!! ⤵

Fettuccine Alfredo



– – via another favorite places, besides Bon Appétit… #Food52!

Photo by James Ransom

And YES , I repeat this one because it is a favorite of mine & Lily’s!

Author Notes: The bones of this recipe come from Saveur, because it is the simplest, purest version I’ve found yet. Feel free to go off the hip on cheese and butter amounts—most of this dish can just be cooked to taste. You can even—gasp—use another type of pasta if you wish.
—Kenzi Wilbur

4cups cream
1 pound fettuccine (I use dried)
1 3/4 cups grated Parmesan cheese
2 tablespoons butter
Black pepper, to taste
Parsley for serving (optional)

Bring cream to a scant boil in a high-sided skillet or pot. Turn town to a simmer, and reduce by about half.Cook pasta to al dente in a large pot of salted water, then drain and add to the reduced cream. Add cheese, butter, and black pepper to taste. Toss until everything is well-combined. Serve with parsley if you wish.


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