Breaking News Bar
posted: 4/29/2014 5:30 AM

Fettuccine Alfredo

hello
Success - Article sent! close
  • Cook of the Week John Keelan of Inverness makes fettuccine Alfredo.

       Cook of the Week John Keelan of Inverness makes fettuccine Alfredo.
    George LeClaire | Staff Photographer

 

2 tablespoons salt

1 pound fettuccine pasta

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

2 cups heavy cream

¼ cup lemon juice

2 teaspoons lemon zest

12 tablespoons unsalted butter

2 cups parmesan cheese

Pinch of white pepper

Pinch of nutmeg

In a large pot, boil six quarts of water, then add salt. Add fettuccine pasta, cook until al dente.

In a medium pot, warm cream making sure to not let it boil. Add lemon juice; this prevents curdling and adds a little tang.

Drain the pasta and add to the cream mixture. Stir in parmesan cheese (use the best possible), butter and lemon zest and season with white pepper and nutmeg. Let this cook for 3-5 minutes so the noodles absorb the cream.

Serves six to eight.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here