Boil fettuccine in 4-6 quarts salted water for
approx 2 minutes (8-10 if using dry pasta). Drain
and reserve in a serving bowl.
In a separate sauce pan melt butter over medium
heat. Add cream and bring to a boil. Simmer until
thickened, about 5 minutes. Remove sauce from heat
and wtir in half of the parmesan cheese. Season with
black pepper.
Pour cheese sauce onto fettuccine and stir to coat.
Top with remaining cheese and serve.
Originally Submitted
1/6/2014
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