Fettuccine Alfredo

This one is a favorite of so many customers! It’s not the most heart-healthy, but it is the most outstanding Alfredo you will ever taste.

Ingredients:

10 oz butter, softened
6 oz grated Parmigiano-Reggiano 16 oz heavy cream

Procedure:

In a tall, 8-quart heavy-bottomed pot, fill with water to even with handles. Begin heating water over medium- low heat. Put softened butter in food processor fastened with a metal blade and pulse to blend. Add grated Parmigiano-Reggiano to food processor and pulse to blend into softened butter. With a rubber spatula, scrape down sides of food processor. Allow food processor to run until mixture is light and fluffy, then set aside when done. Place an 8-quart sauce pot over medium- high heat. Add heavy cream and Parmigiano-Reggiano butter mixture to pot, stir to blend sauce together, then continue stirring frequently to prevent sauce from sticking to the bottom. As sauce thickens, lower to medium heat. Raise pasta water to high heat and bring to a boil. As pasta water starts to boil, add 2 tablespoons of sea salt, then add pasta. Remove pasta from water 2 minutes before recommended cooking time, strain pasta and allow to drain well. Add pasta to Alfredo sauce and stir thoroughly. Allow pasta to cook the remaining 2 minutes in the sauce. Serve and enjoy!