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Fettuccine Alfredo Recipe

   
 

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     Fettuccine Alfredo

Category   Entrees - Maindishes
Sub Category   None
Servings   4 to 6
Preptime   10 minutes

Ingredients
1 1b dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy whipping cream
1 cup finely grated parmigiano-reggiano
1/2 teaspoon salt
1/4 teaspoon, black pepper
Fresh parsley, for garnish, optional
 

Instructions
Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta water.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve. immediately.
Serving Suggestions
Serve with garlic bread or a side salad.


Originally Submitted
6/23/2013





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