Fettuccine Alfredo

Serves: 4 Ingredients: • 1 1/2 cups (12 fl oz/375 ml) heavy (double) cream • 5 tablespoons (2 1/2 oz) unsalted butter • 1 cup grated Parmesan cheese • Salt and freshly ground pepper • Freshly grated nutmeg • 1 lb tagliatelle or purchased fresh fettuccine

To prepare:
Bring a large pot of water to a boil. Meanwhile, in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons of the grated Parmesan and whisk over low heat until smooth, about 1 minute longer. Remove from the heat and season with salt and pepper to taste and a generous pinch of nutmeg. (Be judicious with the salt. The Parmesan is itself salty, and too much added salt will throw this creamy, sweet sauce out of balance.)

 

Put the pasta in a warmed large, shallow bowl. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Toss well. Serve immediately. Pass the remaining cheese at the table.

 

Serving Tip: In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat. 

 

Makes 4 Main-Course or 6 First-Course Servings

 

Classic Alfredo Ingredient Notes:

The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. Seek out a nonultrapasteurized heavy cream for the best taste. When you buy a chunk of Parmesan, ask the clerk to cut a wedge fresh from a wheel, to make sure it is not too dried out.