Fettucine Alfredo

by Dina Portik
(Dunellen, NJ)

What You'll Need for this Fettucine Alfredo:

1/2 cup butter
2/3 cup light cream
1 1/2 cup freshly grated good Pecorino Romano cheese (preferably Locatelli)
1/4 cup fresh chopped parsley
2/3 - 3/4 cup water from cooked pasta
Salt and pepper to taste
1-lb. fettuccine pasta

Instructions:

1. While water for pasta is heating, melt butter slowly over low heat. Add in cream gradually, stirring well. When pasta is nearly cooked, add in cheese slowly, stirring continually until smooth. Remove from heat.

2. Drain pasta, reserving 2/3 - 3/4 cup water from cooked pasta. Do not rinse pasta.

3. Return sauce to low heat, adding in water from pasta until sauce is desired consistency. Toss sauce and pasta in large bowl with parsley.

Serves 6 - 8

A note from the party girl: Absolutely scrumptious recipe for a dinner party! Serve it with some crusty rolls and a salad for a complete (and easy) meal. My family likes it with grilled chicken and broccoli.