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Prep 25min
Total25min
Servings4
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Ingredients
8
oz uncooked fettuccine
1/2
cup butter, cut into pieces
1/2
cup whipping cream
3/4
cup grated Parmesan cheese
1/2
teaspoon salt
1/8
teaspoon black or white pepper
Chopped fresh parsley
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Steps
1
Cook and drain fettuccine as directed on package.
2
Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
3
In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.
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Sprinkle the pasta with a chiffonade of fresh basil: roll 3 large sweet basil leaves up into a tight cylinder, then thinly slice crosswise into shreds.
A traditional, rich Fettuccine Alfredo is often a first course, but it can also be transformed into a satisfyingly hearty main dish by adding sautéed shrimp, grilled and sliced chicken, cubed smoked ham, and/or steamed vegetables.
Buy a chunk of good Parmesan, Romano, or asiago cheese for this Fettuccine Alfredo recipe. Shave it with a vegetable peeler for ultra-thin slices to shower over the pasta.
Use linguine instead of fettuccine or sub in your favorite gluten-free pasta if you’d like.
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