Ingredients
- 1 lb. fettucine
- 1 cup unsalted butter, softened
- 1 cup freshly ground Parmesan cheese
- 1/2 cup heavy cream
- black pepper, freshly ground
Directions
Cook the fettucine 8 to 10 minutes in boiling, salted water until al dente and drain. Heat butter in a saucepan until creamy, add the cooked, drained nodles and toss, off the heat. Add the cheese and toss again over low heat. Add the cream and continue tossing until the mixture is very hot. Sprinkle with black pepper and serve at once.
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Submitted 6/13/05.
Source: Grand Diplome Cooking Course
Submitted By: Eileen Werth
crzylegs@erols.com
Fettucine Alfredo