1 lb fresh fettuccine
(do not use dry pasta)
6 tablespoons unsalted butter,
softened
1-1/2 cups freshly grated
Parmigiano
Reggiano
3 cups heavy cream,
very lightly whipped
Salt
to taste
Pinch of ground nutmeg
1 tsp. fresh shallot juice
Freshly ground white pepper
to taste
NOTE:
Calculate extra 1 to 2 cups freshly grated Parmigiano Reggiano cheese,
to pass at the table
BEFORE YOU START COOKING:
Set the table, warm the
serving plates, prepare all ingredients needed to prepare this dish and
have large heavy saucepan to prepare sauce ready.
You will need large pan
because fettuccine are finished in the pan and than served immediately
on warmed plates.
FOR THE PASTA:
In a large pot set the pasta
water to boil. Add 1 Tbsp. salt when water first start to boil. Fresh fettuccine
will cook only 2-3 minutes in the boiling water, so keep in mind timing,
which is very important for this dish. Ideally the pasta
finishes cooking when everything else and your sauce is ready.
TO
PREPARE ALFREDO SAUCE:
In a large heavy pan melt the butter over low heat
Stir in very lightly whipped heavy cream,
shallot juice, ground nutmeg,
salt and freshly ground white pepper.
Bring to a boil over high heat, stirring constantly with a whisk or wooden
spoon. Reduce the heat to moderately low and simmer for about 3 to 4 min.
stirring constantly.
Stir in slowly grated Parmigiano
Reggiano cheese and continue stirring or whisking.
Taste and adjust seasonings, than add cooked and drained pasta
to the sauce in the heavy pan and mix well with a wooden spoon.
Turn directly onto warmed plates and serve immediately. Pass freshly grated
Parmigiano
Reggiano cheese at the table.
Makes 4 servings.
NOTE: If you are using
serving bowl, it has to be warmed.
TIP: The fettuccine
for this excellent dish should be either freshly made at home and as thin
as possible, or (if they are store bought) find the best thinnest fresh
pasta on the market. |
