Creamy Fettuccini Alfredo without the cream. Super simple to make and just as delicious.
You might think you know how to make Fettuccini Alfredo. I thought so too. But then another version comes along that makes you think otherwise. This is the first version I think I’ve seen that doesn’t have some sort of cream in it. That isn’t overly laden with richness. It really relies on the cheese. The pasta. And a bit of butter. That’s it. It just might be the easiest version of Fettuccini Alfredo that you’ll ever make. And that means it’s a great dish to whip up on one of those crazy weeknights where you’re really tempted to pick up the phone and call in a take-out order. Or head for the nearest drive-thru. Just make this instead.
April 29, 2010, Photo #86
Last year, she refused to wear sunglasses. This year, she hardly ever takes them off, and even spent her lunchtime today trying on new pairs. A lot changes in a year.
Recipe courtesy of Rachael Ray
1 pound fettuccini
Salt and pepper
6 tablespoons butter, cut into pats
8 ounces loosely packed, finely grated Parmigiano Reggiano cheese, about 2-1/2 to 3 cups
Bring large pot of water to a boil. Preheat oven to 200ºF. Place a large shallow serving bowl in oven to warm. When water boils, season with salt and add pasta and cook to al dente.
When pasta is just about done, remove warm bowl or platter from oven. Scatter butter pats into the warm serving dish. Reserve a generous ladleful of starchy cooking water then drain pasta and place pasta over butter, pour starchy water over top. Scatter half of the cheese over fettuccini, toss 1 minute. Add more cheese and continue to toss another 2 minutes until the pasta is evenly coated and cheese has melted into sauce. Serve immediately.