Fettuccine Alfredo

Tonight I made Pioneer Woman's version of Fettuccine Alfredo. I had no idea it was so easy to make and I love it even if it is a heart attack on a plate. You don't get Alfredo in the UK, so I'm very happy to have found this recipe.

I followed the recipe as directed (although I used egg tagliatelle), but ended up microwaving the sauce after I poured the butter/cream over the parm as it was a bit chunky. It only needed 30 seconds. I also halved the recipe and we had more than enough for two servings and a bit leftover.

NBH wasn't a fan as he said it was too creamy, but he doesn't like creamy stuff in general.

Fettuccine Alfredo

1 pound fettuccine (400g)

1 stick butter (8tbsp or 4oz)

1 cup heavy cream (230ml double cream in the UK)

2 cups grated Parmesan cheese

dash of salt

freshly ground black pepper to taste

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream.

Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl.

Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with leftover pasta water if necessary.

Serve with salad or garlic bread and enjoy!