Fettucino Alfredo
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Ingredients
- 1 lb fettucini
- Cook in 3 qts water (measure)
- 1 T salt
- 4 oz Parmesan Reggiano grated fine on rasp (Grate your own)
Instructions
- Cook til nearly al dente
- Remove 1 c starchy water
- Drain pasta, back on low burner
- Add water, 5 T unsalted solid butter cut into 5 pieces
- Stir vigorously 1 minute with tongs
- Remove from heat, cover and sit 1 minute.
- Serve in hot bowls!
- 1 lb fettucini
- Cook in 3 qts water (measure)
- 1 T salt
- 4 oz Parmesan Reggiano grated fine on rasp (Grate your own)
Recipe Notes
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