I am the biggest Splendid Table fangirl. Recently their email newsletter featured a super simple fettuccine alfredo recipe I just had to try. So here it is, in standard step by step instructa-format - just because I think more people need to know about the goodness of homemade fettuccine alfredo. :D
Step 1: Gather your bits and bobbles!
- 1 cup heavy cream
- 1 pound fettuccine
- 6 tbs. unsalted butter
- 2 cups grated parmigiano reggiano cheese
- salt and pepper to taste
Step 2: Grating the cheese!
Unwrap your cheese and cut the rind off. Put the rind in a plastic bag. You can keep this in the freezer and use it in soups! I recommend putting it into a herby bean soup - those are the best!
Then, cut your cheese into two smaller pieces if it's especially large.
At this point, either tear off a sheet of parchment paper or use a large plate to set the grater on. That way, you'll be grating onto a surface that will allow you to dump the cheese right into the pot.
So grate away! Eyeball the amount. Use less or more according to your level of cheese desire.