Fettuccine Alfredo- pasta recipe

Fettuccine Alfredo is a main course recipe. Most alfredo recipes use heavy cream, this recipe does not, so it is a bit leaner than most alfredo recipes. This is a quick and fairly easy recipe to make. Fettuccine Alfredo pairs well with the following wines: Sauvignon Blanc, or Chardonnay. Trader Joe's carries a reasonably priced Sauvignon Blanc by Vinos Chilenas, which is crisp and light in flavor.

• 5 tablespoons unsalted butter, cut into pieces
• 12 oz dried egg fettuccine
• 1/4 teaspoon salt, or to taste
•1 Cup Parmigiano-Reggiano, finely grated


1) Preheat oven to 250°F

2) Melt butter in a bowl in middle of oven, 5 minutes.

3) Cook fettuccine in a 6-quart pot of boiling salted water until al dente.

4) Reserve 1/2 cup cooking water, then drain fettuccine in a colander.Toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper, then sprinkle with remaining cheese. Make 4 servings.