Fettuccine Alfredo

Name: Fettuccine Alfredo
Yield: Makes 4 main-course servings
Ingredients: 5 tablespoons unsalted butter, cut into tablespoon pieces; 12 oz dried egg fettuccine; 1/4 teaspoon salt, or to taste; 2 oz finely grated Parmigiano-Reggiano (1 cup)

In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either. Active time: 10 min Start to finish: 25 min

August 20, 2004

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