Fettuccine Alfredo

Preparation info
  • Serves

    4 to 6

    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About

    There are two slightly tricky parts about making this dish properly: One is finding butter with a high fat and low water content (or “making” it yourself). The other is learning how to mix the cheese and butter into the pasta with the right, swift movements. Practice once before you make this dish for company. And, please, use only the finest Parmigiano Reggiano you can obtain.