Page 146 - 201415_TOH_Cookbook

FETTUCCINE
ALFREDO
MASSACHUSETTS DAIRY PROMOTION BOARD
INGREDIENTS
Serves 4 to 6
1 pound dried fettuccine 6 tablespoons unsalted butter 1 shallot, minced 1 cup heavy cream 1 cup finely grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper Fresh parsley, for garnish (optional)
PREPARATION ffttfftttttftttfftffff1. In a pot of boiling, salted water, cook the fettuccine according to the instructions on the package until al dente, 8 to 10 minutes. Set aside 1/4 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot.
2. While the pasta is cooking, melt the butter in a saucepan over medi- um-high heat. Add the shallot and cook, stirring often, until tender. Add the cream and bring to a boil. Cook until the sauce has reduced slightly, 5 minutes. Remove from the heat.
3. Set the pot of pasta over medi- um-high heat and add the reserved cooking water. Add the butter mix- ture and 1/2 cup Parmesan and toss thoroughly to combine. Season with salt and pepper.
4. Transfer the fettuccine to a warmed platter. Sprinkle the remaining 1/2 cup Parmesan on top and garnish with parsley.
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