Fettucine Alfredo

Ingredients

• 8 to 9 ounce egg fettuccine in nests
• ½ cup heavy cream
• ½ stick unsalted butter, cut into pieces
• ¹/₃ cup grated Parmigiano-Reggiano

1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta. 2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 te...

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