Fettuccine Alfredo
- Author
- Chip Jacobs
Ingredients
| dash | nutmeg | ||
| 1 | cup | parmesan | freshly grated (very important) |
| 2 | Tbsp | butter | |
| 1 | cup | Half and Half (or heavy cream) | |
| 115 | grams | fettuccine |
Directions
Bring a pot of salted water to boil, then add fettuccine
About 5 minutes after the fettuccine comes to a boil, melt the butter in a heated saucepan, and add the cream, stirring frequently. Add the Parmesan in batches (wait till the previous batch melts) and stir till all it blends into a creamy sauce. Avoid boiling the mixture!
When the fettuccine is done drain and place into a bowl. Add the cream sauce and toss the fettuccine to coat. Garnish with nutmeg.
Notes
Use a decent quality Parmesan wedge. Pre-grated Parmesan is typically mixed with cellulose to prevent clumping and gives a gritty texture to the sauce.
For variations, add cayenne pepper for a Cajun flavor. We have added shrimp, broccoli, and other additives also.
Tags: vegetarian entree