This has been one of my favorites dishes for as long as I can remember. There used to be a small family-owned Italian restaurant right down the street from where we lived and every time we went there for dinner, this was always my order (much to my parents dismay, because let’s face it, it’s not at all good for you). It’s a pretty straight forward dish, but it’s the thick creamy cheese sauce that makes it pure and total comfort food, and a perfect indulgence once in awhile. And it’s even better when made with homemade pasta (simply adjust the cooking time if using fresh pasta).
3 ounces fettuccine noodles
1 tablespoon unsalted butter
1/2 cup heavy cream
Salt, to taste
Freshly ground black pepper
1/2 cup Parmigiano-Reggiano, finely grated
1. Bring a pot of water to boil and add salt. Add pasta and cook about 7-10 minutes, until al dente. When pasta is done, drain and set aside, reserving about 1/2 cup of pasta water to thicken sauce.
2. In a medium sauté pan, bring butter and heavy cream to a gentle boil. Reduce heat to medium and season with salt and pepper. Add 2 tablespoons reserved pasta water and allow mixture to thicken, about 5-10 minutes (you want a really, good, thick sauce so be patient). Add pasta and Parmigiano-Reggiano and toss together, making sure pasta is evenly coated with sauce. Add more pasta water if sauce is too thick. Serve immediately.