Evans Caglage / DMN GO WAY BEYOND GREEN: Fettuccine Alfredo is only astounding if you make it with Parmigiano-Reggiano. Steer clear of the Parmesan in a green shaker.
Ingredients:
1 ½ cups heavy cream (divided use) 2 tablespoons unsalted butter Salt ¼teaspoon ground black pepper 9 ounces fresh fettuccine 1 ½ ounces Parmigiano-Reggiano, grated (about ¾ cup) 1/8 teaspoon freshly grated nutmeg
Directions:
Bring 1 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat; reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes. Off the heat, stir in the remaining ½ cup cream, 1/2 teaspoon salt, and pepper.
While the cream reduces, bring 4 ½ quarts of water to a rolling boil, covered, in a large stockpot or Dutch oven. Using a ladle or heatproof measuring cup, scoop about 1/2 cup water into each serving bowl; set the bowls aside to warm.
Add 1 tablespoon salt and the pasta to the pot of boiling water; cook the pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.
Meanwhile, return the cream mixture to a simmer over medium-high heat; reduce the heat to low and add the pasta, Parmigiano and nutmeg to the cream mixture. Cook over low heat, tossing the pasta with tongs to combine, until the cheese is melted, the sauce coats the pasta and the pasta is just al dente, 1 to 2 minutes. Stir in the reserved 1/4 cup pasta cooking water; the sauce may look rather thin but will thicken as the pasta is served and eaten. Working quickly, empty the serving bowls of the water; divide the pasta among the bowls, tossing the pasta to coat well with the sauce. Serve immediately. Makes 4 to 6 first-course servings.
