Pasta

Alfredo Pasta

Ingredients

·        SET the pasta water to boil.

·        TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.

·        IN a pan large enough to hold all the pasta , melt the butter over low heat.

·        ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)

·        ADD slowly the grated cheese as you continue stirring or whisking.

·        COOK the pasta.

·        ADD salt and pepper to taste.

·        ADD the cooked and drained pasta. Mix well with a wooden spoon.

·        TURN into a warmed serving bowl, or directly onto warmed plates.

·        PASS grated Parmesan at the table.


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