Fettuccine Alfredo
Fettuccine Alfredo is a Roman dish of butter, cream, and cheese that transforms four ingredients into something greater than their sum. The technique matters more than the ingredients: the pasta's starch, emulsified into the fat and cream over gentle heat, creates the sauce's silky body. This isn't about heavy cream alone, but about understanding how starch and heat work together. Made properly, it tastes bright and balanced, not rich.
Instructions
Cook pasta according to package instructions in a large pot of boiling water and salt.
Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts.
Whisk in parmesan and add seasoning (salt and black pepper).
Let the sauce thicken slightly and then add the pasta and toss until coated in sauce.
Garnish with parsley, and it's ready..
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