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Monday, July 13, 2009

Fettuccine Alfredo

I got this off a cooking show. I love fettuccine alfredo

Serves: 4

1 pint heavy cream
½ cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.

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