Monday, May 16, 2005

Creamy Fettuccine with Two Cheeses

Creamy Fettuccine with Two Cheeses (Adapted from Everyday Food)

12 ounces dry fettuccine pasta
2 tablespoons butter
1 cup half-and-half
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
2 ounces (about 1/2 cup) fresh grated Pecorino Romano cheese
1/4 cup chopped fresh parsley

In a large pot of boiling salted water, add pasta and cook until just al dente. Reserve 1 cup pasta water and set aside - drain pasta well.

In the same pot, add butter and heat over medium. Stir in half-and-half and cheeses - bring just to a simmer and stir in pasta to coat. If the sauce seems to thick on its own, add enough pasta water to thin - just keep in mind that the sauce will continue to thicken as it stands. Serve with a scattering of the fresh parsley on top.

Makes about 4 serving.

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