This is fettuccine alfredo as it was originally made in Italy by the man who created the recipe (Alfredo himself.) It does not have cream, like the more Americanized, modern version does. Fettuccine alfredo is rich, so while a half pound of pasta typically serves two, I would pair this with a light fresh salad, and this could easily serve three (possibly four, if you are serving small appetites.)
- 8 ounces fettuccine
- 1 stick unsalted butter
- 4 ounces parmesan cheese, finely grated (about 1 1/2 cups)
- kosher salt
- black pepper
- Bring a large pot of heavily salted water to a boil over high heat. 2. Cook the fettuccine to just al dente, about 8 minutes. Reserve a...
- Get the full instructions at Savory Experiments