Fettuccine Alfredo

After making homemade alfredo, I don't think I can ever go back to that other stuff...what's it called again? Oh yes, sauce. In a jar.

Our good family friends make an amazing baked rigatoni that has 4 cups of heavy cream, a stick of butter and cheese galore but leaves you feeling dead for a few hours. This one, only a food coma for a few minutes; and the real reason for the coma is because it's just that good.

But really, this sauce is divine. So creamy. Cheesy. Rich. Tasty. And the sprinkles of black pepper make it a beauty to serve, as well as to eat. I almost wanted to crisp up some panchetta but I wait for next time. And looking back, it was perfect just as simple and delicious as is.

Fettuccine Alfredo

From Marcella Hazan

1 cup heavy cream

2 tbs. unsalted butter

2/3 cup Parmesan cheese + additional for serving

3/4 a pound Fettuccine cooked al dente

salt & pepper to taste

a pinch of fresh grated nutmeg

In a large skillet, heat the butter and 2/3 cup of the heavy cream over medium heat until the butter melts and begins to thicken the cream (about 2 minutes). Reduce the heat to low and using tongs, add in the cooked fettuccine. Along with the pasta, add in the remaining cream and 2/3 cup parmesan cheese. Continue to mix with the tongs until the cheese has melted and the sauce begins to thicken. Season with salt and pepper and a pinch of nutmeg. Serve immediately and top with more Parmesan cheese.