Ingredients:
1 cup butter,
softened
2 cups
whipping cream
2 cups grated
Parmesan cheese
1 pound
fettuccine
1/8 teaspoon
salt
1/8 teaspoon
black pepper
Fresh basil
leaves
Preparation:
Place butter
in a large heatproof bowl. Beat with a wooden spoon until soft, you can use an
electric mixer set to low speed.
Add the cream
and Parmesan cheese and stir until well blended. Set aside.
Bring a large
sauce pan of lightly salted water to a boil. Add the pasta and cook according
to package directions.
Drain well
and immediately add the hot pasta to the butter mixture in the large bowl.
Using two forks toss the fettuccine in the butter mixture to coat well. Add the
salt and the pepper.
Divide the
pasta between 4 serving plates. Slice the basil leaves into shreds to equal ¼
cup.
Sprinkle shredded basil over each serving. Serve immediately.
Serve 6
I followed your directions and it came out SUPER liquidy... I looked up other recipes, and the only difference called for is 1 cup of cream instead of two.
ReplyDeleteHi Danica, thanks a lot for your comment. Yes, you are right, but the recipe it is that way because some people, including me, likes a lot that the alfredo with liquidy. I went the other day to an italian restaurant and ask for the Alfredo and I love the way they serve: Super, super liquidy. But if you do not like that way you could half the cream and test.
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