Fettuccini Alfredo Per Lazio Of Rome

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   NOTE:

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   TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.

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   IN a pan large enough to hold all the pasta , melt the butter over low heat.

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   ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.).

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   ADD slowly the grated cheese as you continue stirring or whisking.

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   COOK the pasta.

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   ADD salt and pepper to the sauce to taste.

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   ADD the cooked and drained pasta, mixing well with a wooden spoon.

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   TURN into a warmed serving bowl, or directly onto warmed plates.

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    PASS grated Parmesan at the table.

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    PERSONAL NOTE:

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    I went searching for a broccoli and chicken alfredo and found this. I will be adding chicken and broccoli to this, putting it into a greased casserole dish, topping with mozzarella cheese and baking it (at 350F) until the cheese melts.

* Per serving · 4 servings · Values may vary.