In a large saucepan or Dutch oven, bring water and salt to a rolling boil. If desired, add oil to help keep pasta separated.
Add pasta a little at a time so water does not stop boiling. Reduce the heat slightly and continue boiling, uncovered, stirring occasionally, until pasta is al dente. Allow 8 to 10 minutes for packaged fettuccine or 1 1/2 to 2 minutes for fresh pasta.
Immediately drain pasta in colander. Return pasta to the pot.
Add Parmesan cheese, heavy cream, and butter/ margarine. Toss gently until pasta is well-coated. Transfer to warm serving dish. Sprinkle with pepper. Serve immediately.
Serving
Suggestions
Add 1/2 to 1 cup of broccoli or 1-inch strips of chicken to cooked pasta before adding cheese, cream, and butter.
Originally Submitted
5/8/2008
0 Out of 5 from
0 reviews
You can add this EHS FCS Fettuccine Al Fredo recipe to your own private DesktopCookbook.
