Does My Butt Look Big?

Too bad that some of the best things in life are fattening, like Fettuccine Alfredo. I know I shouldn't, but I want it anyway. Guilty pleasure? Perhaps. Delicious? Definitely! So if you're going to give in, at least do it right.  You need fresh fettuccine (which can be bought at most stores) and Parmigiano-Reggiano cheese (the real stuff). Feel free to top it off with freshly ground black pepper, grated nutmeg, or if you really want to be bad - a nice drizzle of truffle oil!

Fettuccine Alfredo

Serves 4-6

Ingredients:

12 oz fresh fettuccine pasta

3 oz Parmigiano-Reggiano cheese, grated

4 tablespoons unsalted butter

1 cup heavy cream

1/2 teaspoon Kosher salt, plus more for the pasta water

Directions:

Bring a large pot of water to a boil and add about 2 tablespoons of salt.

In a large saute pan, melt the butter over medium-low heat.  When the butter is melted, add the cream and salt and heat until small bubbles start to form, then let it simmer until it is slightly thickened, about 5 minutes. (This thickening step is critical; if the sauce is too thin, it won't coat the pasta nicely.) Remove from the heat.

Cook the pasta in the water until it is tender but still al dente. Reserve about a cup of the pasta water to thin the sauce later, if necessary.

Reheat the sauce and add the pasta to the sauce, then add the cheese. Toss well to coat each strand evenly. If it looks dry as you toss, add a little at a time, of the reserved pasta water. Serve in warmed bowls. Enjoy!

Adapted from Williams-Sonoma's Pasta.