When my good friend Deb, of Kahakai Kitchen, shared this recipe for Nigel Slater's "Needs Must" Fettuccine Alfredo I knew straight away I had to make it! I found myself drooling over Deb's pics of creamy and comforting fettuccine noodles. Then I noticed how simple the recipe was. Easiest recipe for Fettuccine Alfredo ever. Five ingredients. Dead Simple.
Nigel Slater's "Needs Must" Fettuccine Alfredo
recipe found on Kahakai Kitchen
and also found in Notes From the Larder
by Nigel Slater
Enough for 2
9 ounces (250g) fettuccine or other favorite pasta shape
1 cup (250ml) heavy cream
thick slice of butter
About 3/4 cup grated Parmesan, plus extra for serving
Salt and lots of black pepper, to taste
Boil the fettuccine (or other pasta shape) in deep heavily salted water till al dente. Put the cream in a saucepan with the butter and warm over gentle heat. Grate in a little nutmeg. Stir in most of the grated Parmesan and a generous amount of black pepper, then toss in the lightly drained pasta. Toss gently and serve with remaining Parmesan.
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