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Posts Tagged ‘Parmigiano-Reggiano’


October 30, 2009

Fettuccine Alfredo- with Heavy Cream

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 Fettuccine Alfredo  with Heavy Cream

Fettuccine Alfredo with Heavy Cream

Okay after hearing from some of you about not having heavy cream in my great grandmother’s fettuccine Alfredo recipe I have another to share. Though if you read my post you would understand that the true AUTHENTIC ITALIAN FETTUCCINE ALFREDO DOES NOT USE HEAVY CREAM. Please click the link to the original post

I’m not saying one is better than the other just that it was my great grandmother’s recipe which was pretty true to the original recipe. You be the judge and let me know what you think.

So here you go…


Serves 4-6

8 tbsp. unsalted butter

1/2 pint heavy cream

1 lb. fresh fettuccine

1 cup freshly grated Parmigiano-Reggiano

freshly ground pepper

freshly ground nutmeg

Set water to boil in a pot for the pasta. Salt the water.

Melt the butter in a large saute’ pan over low heat. ¬†Once the butter is melted add the cream an let it get warm. Stir gently. DO NOT BOIL!

Cook the pasta in the boiling water to al dente. Once cooked drain the pasta and mix throughly with the butter and cream in the saute pan over low heat. Stir gently and add the Parmigiano-Reggiano and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from the heat and serve immediately.


Thanks for reading.

 Fettuccine Alfredo  with Heavy Cream