Fettuccine Alfredo
SERVES 4-6
8 ounces slow-dried flat noodles such as fettuccine or
tagliatelle
½ cup heavy cream
½ stick unsalted butter, cut into pieces
¼ teaspoon salt
½ teaspoon fresh cracked black pepper
1/3 cup grated Parmigiano-Reggiano
Garnish: fresh herbs
Bring a 6- to 8-quart pot of well-salted water to a boil. Add fettuccine and set timer to 6 minutes.
Meanwhile, bring the cream and butter to a simmer with salt and pepper in a 12-inch heavy skillet over medium-low heat, then move off heat and cover to keep warm.
Reserve 1/3 cup cooking water, then drain pasta and add to skillet with reserved water and Parmigiano-Reggiano; toss well. Let stand a couple minutes for the sauce to thicken. (It will be very liquidy at first but trust the process!)
Stir again and plate it once the sauce has thickened. Garnish with fresh cracked pepper and more cheese as desired.
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