Authentic Fettuccine Alfredo Recipe: Classic & Creamy

INGREDIENTS

12 ounces uncooked fettuccine pasta 6 tablespoons unsalted butter 2/3 cup whipping cream 1/2 teaspoon salt Generous dash white pepper Generous dash ground nutmeg 1 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley

PREPARATION:

1. Cook pasta according to package directions; drain well and return to pan.
2. Place butter and cream in large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until well blended and smooth. Return briefly to heat to completely blend cheese if necessary. (Do not let sauce bubble or cheese will become lumpy and tough.)
3. Pour sauce over pasta. Toss with 2 forks over low heat 2 to 3 minutes until sauce is thickened and pasta is evenly coated. Sprinkle with chopped parsley. Garnish, if desired. Serve immediately.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 702 mg Protein 18 g Fiber <1 g Carbohydrate 47 g Cholesterol 108 mg Saturated Fat 19 g Total Fat 33 g Calories from Fat 53 % Calories 543 DIETARY EXCHANGE: Starch 3 Fat 6 Meat 1