This is the absolute BEST recipe for fetuccine alfredo I have ever found. You have to add the nutmeg to get the full effect! Enjoy!
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
Pinch of nutmeg
salt and white pepper to taste
Cook pasta according to directions on box. Drain well.
Stir 2 cups of the cream and the lemon juice in a heavy pot to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream and the Parmesan to the cream sauce in the pot. Add nutmeg, salt and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute
YIELD: 6-8 SERVINGS
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