Danny's Favorite Fettuccini Alfredo

Recipe by Bev I Am
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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