Always use the best-quality ingredients for this classic Italian pasta dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb, 5 oz (600 g) fresh fettuccine, or 1 lb (450 g) dried||1/2 cup freshly grated Parmesan, plus more for serving|
|8 tbsp (one stick) unsalted butter, cubed||salt and freshly ground black pepper|
|1 cup heavy cream|
Bring a large saucepan of lightly salted water to a boil over high heat. Add the fettuccine and cook according to the package instructions, just until al dente.
Meanwhile, melt the butter in a large saucepan over low heat. Add the cream and heat until steaming. Drain the fettuccine well, then add to the hot cream mixture. Add the Parmesan and toss well to coat. Season with salt and pepper.
Divide the pasta among warmed plates. Serve at once, with more grated Parmesan passed on the side, or shave curls from a chunk of Parmesan over each serving instead.
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