Italian restaurateur Alfredo di Lello is credited with creating this dish in the 1920's. The fettuccine is enrobed in a rich, yet simple sauce of butter, grated Parmesan cheese, heavy cream, salt and freshly ground black pepper...and nothing more.

Fettuccine Alfredo

1 (16-ounce) package fettuccine pasta
1/2 cup butter (no substitutes!)
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese (see Cook's Note)
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Additional freshly grated Parmesan cheese for sprinkling

Cook pasta according to package directions.
While pasta is cooking, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer uncovered, stirring occasionally, for a few minutes to reduce and thicken sauce.
Remove from heat and add cooked fettuccine and 1 cup Parmesan. Toss to combine and serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.

Makes 6 servings.

Cook's Note: The success of this dish depends entirely on the use of fresh Parmesan cheese. Do not use the canned or pre-grated variety, it will not melt properly....besides the fact that it has an inferior taste.

Tip: Should you have leftovers and the sauce "breaks" (separates) when reheated, simply stir in a small amount of cream (a tablespoon or so) to bring it back "together" again.

Nutritional Information Per Serving (1/6 of recipe): 625.6 calories; 50% calories from fat; 36.0g total fat; 109.9mg cholesterol; 697.6mg sodium; 178.8mg potassium; 58.3g carbohydrates; 1.8g fiber; 0.2g sugar; 56.5g net carbs; 17.1g protein.