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     Title: Fettuccine Alfredo In Four
Categories: Five, Pasta, Dairy, Cheese
     Yield: 4 servings

     9 oz Egg fettuccine; in nests
   1/2 c  Heavy cream
     2 oz Unsalted butter; in pieces
   1/3 c  Grated Parmigiano-Reggiano

 Cook fettuccine in a pasta pot of boiling salted water
 (2 tablespoons salt for 6 quarts water) until al dente.
 Reserve 1/2 cup cooking water, then drain pasta.

 Meanwhile, bring cream and butter to a simmer in a 12"
 heavy skillet over medium-low heat, adding 1/4 teaspoon
 salt and 1/2 teaspoon pepper.

 Add fettuccine, 1/4 cup reserved water, and cheese to
 sauce and toss. Add more cooking water if necessary.

 Recipe by Shelley Wiseman

 Gourmet | October 2008

 RECIPE FROM: https://www.epicurious.com

 Uncle Dirty Dave's Archives

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