Fettuccine Alfredo

Name: Fettuccine Alfredo
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 4 cups heavy cream; Kosher salt, to taste; 1 lb. dried fettuccine; 1 1 ⁄ 2 cups finely grated parmesan, plus more for serving; 3 tbsp. unsalted butter; Freshly ground black pepper, to taste; Finely chopped parsley, for serving

Serves
serves 4-6

MATT TAYLOR-GROSS

This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce.

Ingredients

4 cups heavy cream
Kosher salt, to taste
1 lb. dried fettuccine
1 ¹⁄₂ cups finely grated parmesan, plus more for serving
3 tbsp. unsalted butter
Freshly ground black pepper, to taste
Finely chopped parsley, for serving

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Instructions

Step 1

Bring cream to a boil in a 14" high-sided skillet over medium-high heat; reduce heat to medium, and cook, stirring occasionally, until reduced by half, about 30 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta, and cook until al dente, about 8 minutes. Drain and immediately add to saucepan of reduced cream; add cheese, butter, and salt and pepper, and toss to combine. Garnish with additional cheese and parsley, if desired.

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