Fettucine Alfredo

Name: Fettucine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1lb fresh or dried fettucine; 6 tablespoons butter; 1 shallot, minced; 1 cup heavy whipping cream; 1 cup Parmigiano-Reggiano, finely grated; 1 teaspoon nutmeg, freshly grated; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon parsley, chopped for garnish

July 19, 2021 Justin Davis

Fettucine Alfredo

fresh or dried fettucine		1lb
butter		6 tablespoons
shallot, minced		1
heavy whipping cream		1 cup
Parmigiano-Reggiano, finely grated		1 cup
nutmeg, freshly grated		1 teaspoon
salt		1/2 teaspoon
freshly ground black pepper		1/4 teaspoon
parsley, chopped for garnish		1 tablespoon

Directions

Cook fettucine in a pot of rapidly boiling slated water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender.
Add heavy whipping cream and grated nutmeg and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Ad the sauce and half of the Parmesan cheese and toss to combine thoroughly. Season with salt and pepper, to sate.
Sprinkle remaining Parmesan and garnish with parsley. Serve immediately.

View the recipe at Food Network