Fettucini Alfredo Buddy Style
- 11/2 cups best-quality heavy cream, room temperature
- 6 Tablespoons best-quality sweet butter, room temperature
- 11/2 cups parmagiano reggiano, grated powder-fine, plus extra for table service
- Few gratings fresh nutmeg
- Salt
- 1 pound egg fettucine, the thinnest fresh, or dried pasta nests
- 1. Start a large pot of well-salted water to boil.
- 2. In a saucepan, heat the cream to a simmer for about 5 minutes. Add the butter, cheese and nutmeg and stir to combine. Turn off heat and set aside.
- 3. Cook pasta until al dente. Turn into a colander, give one shake add to cream sauce. Turn pasta to coat and melt butter. Pasta should be just-coated with a glossy cream. Remove from heat and plate immediately, Passing with extra cheese, if desired.
bestquality heavy cream, bestquality sweet butter, parmagiano reggiano, few gratings fresh nutmeg, salt, egg fettucine
Taken from www.epicurious.com/recipes/member/views/fettucini-alfredo-buddy-style-50172021 (may not work)