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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. 

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