50 of the world's best food blogsFettuccine with Butter and Cream Sauce
This sauce is know throughout the world as all’Alfredo, coined for the restaurateur who popularized it. In restaurants in North America you can often order it with shrimp or chicken. Whipping cream is the key here, so if you are watching your waistline, cut back for a few days afterward. After all, life is about balance, not denial.
Serves 4-6
Adapted from Marcella Hazan’s The Essentials of Italian Cooking
Ingredients:
1 cup heavy whipping cream
2 tablespoons butter
1 1/4 pounds fettuccine (fresh or dried)
2/3 cup freshly grated parmigiano-reggiano cheese, plus extra at table
salt
freshly ground pepper
whole nutmeg
Directions:
1) Heat 2/3 cup of the cream and the butter over medium heat in a large saucepan until thickened–about a minute. Turn off stove.
2) Cook the pasta until it is al dente. Drain and transfer to the saucepan with the cream and butter. Turn heat on low and toss the pasta to coat evenly with the sauce.
3) Add the remaining 1/3 cup cream, the 2/3 cup of cheese, a pinch of salt and the pepper. Add a couple of gratings of nutmeg. Toss again briefly until the fettuccine are well coated. Taste and correct the salt. Serve immediately with extra grated Parmesan on the side.
t is actually a recipe from Alain’s father who lives in the South of France that Alain taught to Ned.
