Photo by: Romulo Yanes | Recipe by Tracey Seaman Alfredo Sauce- 4 Servings Ingredients: 1 pound fettuccine pasta 4 tablespoons butter 1 1/2 cups heavy cream 1 1/4 cups finely grated parmigiano-reggiano cheese Chopped flat-leaf parsley Directions: In a large pot of boiling, salted water, cook 1 pound fettuccine pasta until al dente, about 8 minutes. Drain in a colander, reserving 1 cup of the pasta cooking water. Using the same pot, melt 4 tablespoons butter over medium heat. Add 1 1/2 cups heavy cream and 1/2 cup of the reserved pasta water and bring to a simmer. Add the fettuccine and 1 1/4 cups finely grated parmigiano-reggiano cheese (about 5 ounces) and toss. Season with salt and pepper and add more pasta water to make a looser sauce, if desired. Top with chopped flat-leaf parsley and serve with more cheese. Get tips, reviews and more out of this recipe » Put these recipes in rotation and you'll swear off the jarred stuff for good. MORE LIKE THIS: How to make a 3-step tomato sauce, pesto sauce, cream sauce » Pasta cooking myths, debunked! » Marcella Hazan's tricks for perfect pasta » Pasta shapes + best sauce matches » 15 easy ideas for instant pasta sauces »
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