Fettuccine Alfredo

8 first-course servings; 4 main-course servings

This simple, classic dish is extraordinary when made
with fresh egg fettuccine, heavy cream, and authentic
Parmigiano-Reggiano cheese.

Bring to a rolling boil in a large pot:
6 quarts water
2 tablespoons salt

Add and cook until tender but firm:
1 1/4 pounds fresh fettuccine, or 1 pound dried

Melt in a large skillet over medium heat:
8 tablespoons (1 stick) unsalted butter

Drain the pasta and add it to the skillet along with:
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and ground black pepper to taste

Toss over low heat until the pasta is well coated.
Serve immediately.