This is a deliciously quick and simple recipe for Fettuccini Alfredo. Versatile to add chicken, mushrooms, spinach or whatever pleases you.
1/2 pound dry fettuccine pasta
3-4 tbsp unsalted butter
2/3 cup finely grated parmesan cheese
1/2 cup cream
In a large pot of boiling salted water cook fettuccine.
Meanwhile, melt butter in a large sauté pan set over low heat.
Add the cream to the butter as it melts stirring frequently on low heat while pasta cooks.
When the fettuccine is cooked, but a little firm (al dente) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta, the pasta should be still dripping wet with the cooking water.
Increase the heat under the sauté pan to medium
Stir in the pasta.
Add half the cheese, and stir until blended. If required add 1-2 spoons of the water used to cook the pasta.
Add the rest of the cheese and repeat.
Serve immediately and sprinkle with a little black pepper.