Danny'S Favorite Fettuccini Alfredo

1. 1

   Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.

2. 2

   Reserve 1/4 cup cooking water, then drain pasta in a colander.

3. 3

   Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.

4. 4

   Add cooked pasta and toss to coat, lifting strands.

5. 5

   Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.

6. 6

   Sprinkle with additional cheese and serve immediately.

7. 7

   *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

* Per serving · 4 servings · Values may vary.

No additional tips available.