Fettuccine Alfredo

Introduction:

This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the parmigiano-reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy.

This recipe serves 2.

Ingredients:

• 3 tbs butter
• 1 cup heavy whipping cream
• 2 pinches ground nutmeg
• 1/2 ts ground black pepper
• 3/4 cup of grated parmigiano-reggiano cheese
• 1 pinch Salt
• 1 lb fettuccine pasta

Pre-cooking:

• Grate the cheese, black pepper and nutmeg if you need to.
• Put 4 quarts of water to boil

Cooking:

• Set small frying pan in mid-high heat
• Add the butter and the cream to the frying pan and mix well
• Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and immediately lower the heat and stir frequently until the sauce becomes heavier, it should take a few minutes of constant stirring
• Add the pasta to the boiling water along with some salt and cook to your liking
• Once the pasta is cooked, drain the pasta and add the sauce to it. Mix well
• Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce

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