Danny's Favorite Fettuccini Alfredo
"This one is for you Danny! Your favorite dinner with tossed green salad and garlic butter Italian bread!"
photo by Pamela
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 12 ounces dried egg fettuccine
- 1⁄2 cup unsalted butter, plus
- 1 tablespoon unsalted butter
- 1⁄2 cup grated parmigiano-reggiano cheese, plus additional for sprinkling (4 oz)
- 2⁄3 cup heavy cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
- Reserve 1/4 cup cooking water, then drain pasta in a colander.
- Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
- Add cooked pasta and toss to coat, lifting strands.
- Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
- Sprinkle with additional cheese and serve immediately.
- *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
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Reviews
-
This was excellent. The taste was rich, creamy, and well balanced. I had a box of very special regional pasta from Italy that I had gotten for the holidays and I wanted a really special sauce to serve over it. This was perfect! A great special occasion type of sauce. -
My girlfriend loved the dish but for some reason mined didn't come out creamy at all. Easy dish to make but i must of done something wrong. -
We loved the sauce with our alfredo. The rich thick creamy and really delicious sauce can't be beat!
-
Fantastic!! We love fettuccini alfredo, but don't have it very often. It was time! And, this was simple, and excellent. I served it with a green salad and Recipe #129526. Thanks once more Bev for an absolutely great recipe! Made for Zaar Stars Tag game. -
for variations: i also add parsley or basil, fresh/shredded or dried - and grated romano cheese also intensifies the flavor - and a bit of anchovy paste can be tried as well - AND a hint of fish eye pinot grigio wine, if you like the subtle elegant flavor of that
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
