Fresh Pasta With Cream (Fettuccine Alfredo)

Serving Size: 4

8 ounces packaged Fettuccine noodles
Salted water
6 Tbsp Butter or margarine
1 1/2 cup Whipping cream
1 cup Grated Parmesan cheese (3 Oz)
Salt and freshly ground Pepper
Freshly grated or ground Nutmeg

Cook the pasta in a large kettle of boiling salted water until al dente
(1 to 2 minutes for fresh noodles or follow the package directions for
dry noodles). Drain well and keep warm. Meanwhile, melt the butter in a
large frying pan or skillet (or chafing dish if you plan to assemble this
dish at the table) over high heat until the butter is just lightly
browned. Add 1/2 cup of the cream and boil rapidly until slightly
thickened. Reduce the heat to medium and add the cooked pasta; mix
gently. Then add half of the cheese and 1/2 cup of the remaining cream.
Lift and mix gently. Repeat with the remaining cheese and cream. Toss
gently to mix. Season to taste with salt and pepper and sprinkle
generously with nutmeg. Serve immediately.
Makes 4 to 6 first-course servings.

NOTE: This is the famed rich fettuccine dish immortalized by Alfredo's
restaurant in Rome. You'll have to serve this dish as soon as the last
little bit of cream is tossed with the noodles, because noodles are like
sponges and they rapidly soak up the cream if allowed to stand. One way
to make sure the fettuccine won't have to wait for your guests is to
compose it in a chafing dish at the table.

[Sunset Italian Cookbook]

Helen
Fergus, ON/Harlingen/TX

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