Fettuccini Alfredo Recipe – Italian Cooking

Written By: admin on February 13, 2009 One Comment

Delicious and Easy

I love Fettuccine Alfredo. The thing about it is that it is very rich and definitely fattening. So it’s not something I can eat every day — or even every week. But when I save up enough calorie rewards this is definitely a go to dish for me. Also, instead of Fettuccine you may want to try parppadelle instead. In my opinion parppardelle is a better pasta.

So without further ado — here is your Alfredo recipe.

5 tablespoons of salted butter
A cup and a half of heavy cream.
A pinch of salt.
A pound of pasta — Like I said try Parpardelle
2 Eggs You can Skip these if you wish.
Some good parmesano cheese — About a cup –more if you wish.
Black pepper to taste.
Fresh Copped Parsley – A small bunch.

Step One: Put a large pot of salted water on the stove on high heat.

Step Two: In a large sautee pan, heat your butter and your cream until they are melted.

Step Three: :Toss your pasta in the now boiling salted water — be sure to strir occasionaly to prevent pasta from sticking together.

Step Four: Strain your al’ dente pasta and add it to the pan of butter and cream.. The heast should be on medium.

Step Five: Add your egg yolks (If you wish), grated cheese cheese and ground black pepper.

Step Six: You want to mix your pasta thouroughly making sure to coat it completely with the sauce.

Step Seven: Serve right away sprinkling additional grated cheese on top and some fresh chopped parsley..