RECIPE FETTUCINE ALFREDO

{ Published by Nicky Fernando - On 2:15 AM - 0 comments }
3. Fettuccine 
Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle.
Fettuccine Alfredo
Ingredient :               
  • kosher salt
  • 1 lb. fettuccine
  • 1/2 c. heavy cream
  • 1/2 c. butter
  • 1/2 c. freshly grated Parmesan, plus more for sprinkling
  • Freshly ground black pepper
  • 2 tbsp. chopped parsley
How to make 
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper. Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.