1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh parsley (for garnish)
Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.
In a large stockpot, cook pasta and add it to
the sauté pan, gently toss the noodles to coat in the alfredo. Transfer pasta
to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve
immediately.
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