Fettuccine Alfredo

Simple, tasty, elegant, filling, and very much not healthy — but sometimes that’s a worthwhile tradeoff for an easy pasta dinner.

I had a recipe for this in my cookbook for years, but for some reason it stopped working for me. There was no creaminess and it didn’t mix well. This one I found recently on the Food Network site and it was perfect. My only addition is the garnish of fresh parsley.

I served this with small meatballs on the side.

Serves 6

1 lb. fettuccine noodles
1/2 cup (1 stick/110g) butter
1 cup heavy (double) cream
2 cups finely grated Parmesan
Handful fresh parsley, chopped

Start cooking pasta. In a small saucepan, warm butter and cream with a good amount of salt and pepper.

Put half of the cheese in a large bowl.

When pasta is about to finish, add the butter/cream mixture to the cheese in the bowl and mix well. Drain pasta and immediately pour into bowl. Toss well, then add the rest of the Parmesan. Toss to combine.

Garnish individual servings with parsley.

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