Fettuccine Alfredo (America's Test Kitchen Version)
Ingredients: heavy cream, butter, Parmigiano-Reggiano cheese, fresh pasta, kosher salt · 15 min cook time · 780kcal · $15.50
Ingredients
1.25cups heavy cream, 2tablespoons butter, 2ounces Parmigiano-Reggiano cheese, 9ounces fresh pasta, pinch kosher salt, twists freshly ground black pepper, grating fresh nutmeg
Instructions
1. Combine one cup of heavy cream and two tablespoons of butter in a large saute pan, cooking over medium high heat until reduced by about half.
2. Add a half cup of cold heavy cream to stop the cooking process.
3. Grate two ounces of Parmigiano-Reggiano cheese and cook a nine ounce package of fresh pasta for about two minutes.
4. Retrieve the pasta with tongs and drop it into the cream and butter mixture, heating over a medium low flame.
5. Add the Parmesan cheese, a good pinch of kosher salt, a few twists of freshly ground black pepper, a quarter cup of pasta cooking water, and a little grating of fresh nutmeg. Toss around until you've got a creamy sauce.
Source: Watch the original video