Fettucine Alfredo Recipe - Cooking Index
Fettucine Alfredo Recipe - Cooking Index
| 1 lb | 454g / 16oz | Fresh linguine |
| 1 cup | 237ml | Heavy cream |
| 3 tablespoons | 45ml | Softened butter |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Nutmeg - to taste |
Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. Drain and dry linguine and set aside.
In a saucepan place 3/4 cup of the heavy cream and butter. Cook over medium heat just to thicken. Add linguine to the saucepan, and toss to coat. Add remaining 1/4 cup of cream and Parmesan cheese. Season to taste with salt, pepper, and nutmeg. Transfer to a serving dish, and serve immediately.
This recipe yields 4 to 6 servings.
Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6505 broadcast 02-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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