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Print this Recipe    Alfredo 34

Alfredo Sauce

1/2 cup unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
extra cheese for dusting top of pasta
coarsely ground black pepper
3/4 pound fettuccine, cooked

Melt butter in a pan large enough to accommodate the pasta with
room to toss it without spilling. Over moderate heat, add cooked
pasta and mix well with the butter. Add half of the cream and toss
with a fork and spoon. Add half of the cheese and toss to incorporate
well, adding more cream a little at a time-the cream should be
barely noticeable when the dish is finished, use only enough to
keep the pasta from sticking together. Keep tossing and add the
rest of the cheese and if needed more cream. Toss until the cheese
has melted. Remove to a heated serving dish and top with extra
Parmesan cheese and a few turns of the pepper mill to taste. Serve
immediately. Serves 4-6

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