Did you know Fettuccine Alfredo is very easy to cook? Everyone thinks it's difficult but it is almost painfully simple to whip some out. It works great as a main course or accompaniment to a main course, and also if served in a small portion can be an appetizer or perhaps early course in a multi course meal.

You'll need to start with a good fettuccine. I like Barillo. It's inexpensive, authentic, widely available, and simply blows away fresh fettuccine you'll find in super markets. Cook it according to the directions taking care that the individual pieces do not stick to each other. I like it on the more cooked side of al dente, but that's up to you.

After it's cooked and drained, you are almost done, seriously.

You'll need one cup of great parmesan cheese, freshly grated by you. Don't buy this grated please. An authentic one from Italy is ideal and will be called Parmigiano-Reggiano. There are some cheaper yet decent imitations from Wisconsin but also some poor ones so unless you know for sure go authentic.

You'll also need one cup of cream. Traditionally heavy cream is used, but I often use half and half with is more in line with modern palates and still quite heavy without being over heavy.

You also need one stick of one unsalted butter. Melt the butter in a pan, mix in the cream, and add the grated cheese after the butter and cream mixture have reached a boil or are close. This step is not critical.

Mix with the fettuccine and serve immediately. Optionally garnish with parsley. That's all there is to a great Fettuccine Alfredo. It's simple and fast to cook!

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Pasta Dishes