Fettuccine Alfredo

By kimvess

Ingredients

• 4 cups heavy cream
•  Kosher salt, to taste
•  1 lb. dried fettuccine
•  1 1⁄2 cups finely grated parmesan, plus more for serving
•  3 tbsp. unsalted butter
•  Freshly ground black pepper, to taste
•  Finely chopped parsley, for serving

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Bring cream to a boil in a 14" high-sided skillet over medium-high heat; reduce heat to medium, and cook, stirring occasionally, until reduced by half, about 30 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta, and cook until al dente, about 8 minutes. Drain and immediately add to saucepan of reduced cream; add cheese, butter, and salt and pepper, and toss to combine. Garnish with additional cheese and parsley, if desired.