Here is a recipe from Little Big Head Giada DeLaurentis for a quick and dirty fettuccine alfredo.Please be sure to use a lot of cheese.
Ingredients
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice from four lemons
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg Salt and freshly ground white pepper
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice from four lemons
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg Salt and freshly ground white pepper
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. the skillet. Add the lemon zest, nutmeg, salt, and white pepper.
Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
