Fettuccine Alfredo

This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it’s just al dente allows it to soak up plenty of the creamy sauce.


4 cups heavy cream

Kosher salt, to taste

1 lb. dried fettuccine

1½ cups finely grated parmesan, plus more for serving

3 tbsp. unsalted butter

Freshly ground black pepper, to taste

Finely chopped parsley, for serving


1. Bring cream to a boil in a 14″ high-sided skillet over medium-high heat; reduce heat to medium, and cook, stirring occasionally, until reduced by half, about 30 minutes.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta, and cook until al dente, about 8 minutes. Drain and immediately add to saucepan of reduced cream; add cheese, butter, and salt and pepper, and toss to combine. Garnish with additional cheese and parsley, if desired.

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Fettuccine Alfredo