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
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.
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.ReplyDelete
Hi 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.Delete