Active Time

　　10 min

　　Total Time

　　20 min

　　This creamy fettuccine Alfredo is truly luxurious and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.

　　

Ingredients

Makes 4 servings

　　8 to 9 ounce egg fettuccine in nests

　　1/2 cup heavy cream

　　1/2 stick unsalted butter, cut into pieces

　　1/3 cup grated Parmigiano-Reggiano

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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