Creamy Fettuccine alfredo

Creamy Fettuccine alfredo

Community Classics .
Edited on Sep 21, 2008

Strands of fettuccine coated in a creamy parmesan sauce


1 cup (2 sticks) butter softened
2 cups whipping cream
2 cups grated parmesan cheese
1 box (1 lb) fettuccine
1/8 tsp salt
1/8 tsp pepper
Fresh basil leaves


Place butter in a large heatproof bowl , Using a wooden sppon or an electric mixer set on low speed beat butter till smooth. Add the cream and parmesan cheese , Stir till well blended.

Bring a saucepan to a boil lightly salted water to a boil . Add the pasta
and cook according to package directions.

Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Toss the fettuccine in the butter mixture to coat well.

Add salt and pepper to taste.

Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal 1/4 cup . Sprinkle shredded basil over each serving .

serve immediately.

Makes 4 servings .

Not a NESTLÉ®-tested recipe.

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