Fettuccine Alfredo Recipe

Fettuccine Alfredo Recipe

3/4 lb. of uncooked fettuccine
2/3 cup of whipping cream
A pinch of ground nutmeg
A big pot of salty boiling water
1/2 tsp. of salt
A pinch of ground pepper (white)
1 cup of Parmesan cheese, grated freshly
6 tbsps. of butter, unsalted
2 tbsps. fresh parsley, chopped

Fettuccine should be cooked in the pot of salty water just until it is cooked but still firm (6-8 mins.) then drained well. Put back the cooked fettuccine into the pot.

When fettuccine was cooking, the sauce should be made. In a skillet on medium-low flame, add in the cream and butter then cook it stirring often until they are well blended together and it is already bubbling for about 2 mins.

Add in nutmeg, pepper & salt then take out of the heat.

Add the parmesan to the pot and continue to blend them until the sauce smoothens out. Put back the skillet on the heat if it is needed for the cheese to melt completely but make sure that the sauce does not bubble up again because cheese might turn out tough and lumpy.

Pour in the sauce on the fettuccine inside the pot on low heat then mix them well together just until the sauce thickens and the noodles are coated well with the sauce (2-3 mins.) Finish with a sprinkling of parsley.

Serve while hot.