Serves: 4
Total Calories: 720
1 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt and the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
2 Meanwhile, in a skillet large enough to hold all of the pasta, melt the butter over medium-low heat. Add the pasta, cream, 1/2 cup of the cheese, and a pinch of salt, tossing until well coated. Add some of the cooking water if the pasta seems dry. Sprinkle with pepper.
3 Serve immediately with the remaining cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Triple-Butter Fettuccine recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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