Did you know that "alfredo" is not widely used in Italy? Instead this dish is known as fettuccine al burro e panna (fettuccine with butter and cream). Many times you will see this pasta heavily coated in a thick creamy sauce, however, this Italian rendition will allow the pasta to shine with the sauce just lightly coating it.
Craving something rich yet delicate and deeply satisfying?
1tbsp salt
8oz fettuccine
1/2 stick unsalted butter
2 c heavy cream
2 tsp lemon juice
1c finely grated Parmigiano-Reggiano (please don't shy away from using quality cheese, use microplane to grate)
1 pinch freshly grated nutmeg
finely chopped fresh flat-leaf parsley
1. Place butter, cream, & lemon juice in a pan over medium heat. Bring to a simmer. Cook 2-3 min and whisk in the cheese.
2. Remove from heat and season with s+p and nutmeg. Add pasta to pan and toss to evenly coat. Garnish with parsley.
Molto Bene!
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