Alfredo's Noodles

This recipe is usually done as 'Fettuccine Alfredo', but I prefer linguine when I have a choice. In the picture here, it is done with De Cecco spaghetti. This recipe makes four appetizer/first course sized portions. To make a meal of it, add Caesar Salad and garlic bread.

Ingredients

1/2 lb noodles (best with linguine)
1/4 lb salted butter
1 cup heavy (35%) cream
2 cups freshly grated Parmigiano-Reggiano
1/4 tsp freshly ground black pepper

Directions

Fill a 2 quart bowl with very hot water and set aside
Cook noodles according to directions (see notes)
While noodles are cooking, melt the butter and warm the cream
Empty bowl, drain the noodles and place in the warm bowl.
Add cream, butter, pepper and 1 1/2 cups of the parmesan and toss to coat the noodles.
Serve quickly
Use remaining half-cup of parmesan to top the served noodles.
Add freshly ground black pepper to taste.

Notes

This is a simple dish, so the quality of the ingredients make a big difference. In particular, use high quality noodles and for the Parmesan use real freshly grated Parmigiano-Reggiano.
Failing to use proper heavy cream will mess up the dish. The cream is needed to emulsify the butter.
It is important to have everything ready and to work quickly and surely. If you move too slowly, the dish will end up too cool.
If the ingredients are too hot, or you move too slowly, the sauce will separate.
It is best not to improvise with this unless you really know what you are doing. All the ingredients, including the black pepper are important to achieving the proper flavor.

Comments

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