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Smooth, rich Fettuccine Alfredo is surprisingly easy to make from scratch and can compete with any restaurant’s rendition. Parmesan cheese steals the show here, and makes for a finger-licking sauce that will leave everyone wanting seconds.
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1 | pound | fettuccini, cooked al dente |
1 | cup | heavy cream |
4 | tablespoons | butter |
1/2 | teaspoon | salt |
1/4 | teaspoon | freshly ground black pepper |
1/2 | teaspoon | ground nutmeg |
2 | cups | grated Parmesan cheese, divided |
- Combine the heavy cream and butter in a medium saucepan. Cook over medium heat until ingredients are hot.
- Add the salt, pepper and nutmeg, mixing well to incorporate.
- Add the cooked fettuccini to the sauce and toss to coat thoroughly.
- Add one cup of the Parmesan cheese and toss well.
- Adjust the seasonings to taste and serve immediately.
- Set out the remaining Parmesan cheese in a bowl for sprinkling over individual portions.