On Tue, 30 Oct 2007 22:21:56 -0600, Pennyaline
> wrote:

>America's Test Kitchens says that fettucini Alfredo was originally made
>with just pasta, butter, nutmeg and cheese. The cream bit came in later.
>Most how-to's advocate using pasta water to loosen sauces that become
>too thick.

Someone posted here a long time ago saying that American parmesan
isn't as "creamy" as cheese in Italy. I don't disagree with using
pasta water to loosen, it's just that I've never used it as the main
liquid in Alfredo. I'm satisfied with this recipe.

Simple Fettuccine Alfredo
(I hate the taste of nutmeg, so it's not mentioned here)

8 oz. "wide" noodles (use linguini or fettuccini), cooked until barely
al dente
6 oz. butter
1 1/2 C. heavy (whipping) cream
1 C Parmesan cheese
<I also use Romano, Asiago or a combination>
Salt and pepper

Melt the butter in a wide pan. Add cream and boil rapidly until
thick. Take off the heat. Add noodles to the cooking pan and toss
with the cheese.

Season to taste with salt and pepper.

Transfer to a warm bowl and serve immediately.





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