Friday, November 14, 2008

Fettuccine Alfredo

Cook Time: 5 min
Level: Easy
Yield: 6-8 servings


* 18 ounces fresh fettuccine
* 2 1/2 cups heavy cream
* 1/2 cup fresh lemon juice
* 12 tablespoons unsalted butter
* 2 cups grated Parmesan
* 2 teaspoons grated lemon zest
* Pinch freshly grated nutmeg
* Salt and freshly ground white pepper


Cook the pasta in a large pot of boiling salted water until tender but
still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet
to blend. Add the butter and cook over medium heat just until the
butter melts, stirring occasionally, about 3 minutes. Remove from the

Add the pasta and toss. Add the remaining 1/2 cup of cream, and
Parmesan to the cream sauce in the skillet. Add the lemon zest,
nutmeg, salt, and white pepper. Toss the pasta mixture over low heat
until the sauce thickens slightly, about 1 minute.


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