Danny's Favorite Fettuccini Alfredo

This one is for you Danny! Your favorite dinner with tossed green salad and garlic butter Italian bread!

• Ready In: 40 mins
• 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

1. Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
2. Reserve 1/4 cup cooking water, then drain pasta in a colander.
3. Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
4. Add cooked pasta and toss to coat, lifting strands.
5. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
6. Sprinkle with additional cheese and serve immediately.
7. *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.