Fettuccine Alfredo

Name: Fettuccine Alfredo
Yield: Serves 4 to 6 as a first course
Cuisine: Italian
Ingredients: 1 1/2 cups, heavy cream; 2 tablespoons, unsalted butter; , Table salt; 1/2 teaspoon, ground black pepper; 9 ounces, fresh fettuccine; 1 1/2 ounces, Parmesan cheese, grated (about 3/4 cup); 1/8 teaspoon, fresh grated nutmeg

77 comments

Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

SERVES4 to 6 as a first course

has video

WHY THIS RECIPE WORKS

We discovered that fresh pasta was essential as a base for the best fettuccine Alfredo recipe—dried noodles didn't hold on to the sauce. Turning our attention to the sauce, we found that a light hand was called for when adding two of the ri...

This is a members' feature.