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 fettuccine alfredo Mobile
Rich, luscious and worth every calorie!


1 lb. fettuccine
½ cup butter
1-cup heavy whipping cream
1 cup grated Parmesan cheese
¼ teaspoon each salt and pepper
Optional Garnishes: Parsley or dried chili pepper flakes


Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander. Reserve ½ cup pasta cooking liquid.
While pasta is cooking, melt butter in saucepan over medium heat. Add heavy cream and bring to a simmer.
In a serving bowl, add half of the cheese and then the warm butter-cream mixture. Toss to combine. Add additional salt and pepper to taste. If too thick, add some of the hot pasta cooking water. Sprinkle with remaining cheese and garnish with parsley, if desired. Serve immediately.

Serves 4-6 as an entrée


Cooks notes: Optional additions—Chunked Faux kosher crab or salmon; steamed well drained broccoli florets or fresh spinach; sautéed mushrooms

Recipe: Kosher, dairy

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