Cook the dry fetuccine (from 6 to 8 minutes) until it is at the end.
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| Ingredients to make a classic fetucini to Alfredo: |
| 340 gr. of fetuccine. 90 gr. of butter without salt. 150 ml. of cream of milk. 1/2 teaspoon of salt. ground white pepper. nutmeg. 90 gr. of grated Parmesan cheese. 2 tablespoons of parsley. parsley sprig for ornament. |
Ingredients to make a classic fetucini to Alfredo:
2. Remove it from the heat and drain it well and put it back in the pot already dry.
3. apart, in a pan put the butter and cream over low heat.
4. Cook until the butter melts and bubbles are formed in the mixture.
5. Cook a couple more minutes.
6. Add salt, pepper and nutmeg.
7. Remove from the heat.
8. Little by little add the cheese stirring Parmesan until it is homogenized and looks ready.
9. In case of being necessary, reheating briefly so that the cheese is well united.
10. (Do not let bubbles form so that the cheese does not form lumps and get hard).
11. Pour the sauce on top of the fetuccine in the pot.
12. Revolve carefully and over low heat of 2 to 3 minutes until it is well mixed.
13. Sprinkle chopped parsley and decorate with the sprig of parsley (if desired).
14. Serve immediately.
