Ingredients

  • 1/2 c. butter, preferably sweet (unsalted)
  • 1/4 lb. Parmesan cheese, freshly grated
  • 1 c. heavy cream (whipping cream)
  • Freshly ground pepper, if desired
  • 1 lb. fettucine, cooked al dente (use egg or spinach fettucine)

Directions

Melt butter over low heat. Stir in grated cheese and cream. Add pepper to taste. Toss with well drained fettuccine and serve immediately. 8 Servings. (Do not expect the same wonderful taste if you substitute margarine or pregrated domestic Parmesan cheese. A Parmigiano Reggiano Italian Parmesan is best.)



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Submitted 6/13/05.
Source: My experience
Submitted By: Ruth A. Burbage
burbage@pell.net
Fettucine Alfredo