One of the items on a grocery store shelf by which we're most befuddled is jarred alfredo sauce. Without naming brand names, these are just a few ingredients that don't belong in alfredo - xanthan gum, corn syrup solids, soybean oil, modified egg yolks.
Why bother when it's so so simple to make!
- 6 tablespoons good-quality unsalted butter
- 1 cup heavy cream, plus 2 - 3 tablespoons
- 1 cup finely grated Parmigiano Reggiano, plus plenty more for passing around the table
- salt & pepper, to taste
- Egg Fettucine
The pasta cooks very quickly so have everything ready to go. Place a large sauté pan over medium-heat and melt the butter. Add the pasta to lots of salted boiling water to cook. Once the butter is melted, add the heavy cream and swirl the pan to combine. Season with salt & pepper. Once the mixture is heated, add the cheese and continue swirling until it melts together. Remove the pasta from the water and be sure to reserve 1/4 cup of the cooking water. Move the pasta directly into the pan and stir together gently. If needed, add more cream or pasta water and salt or pepper. Serve immediately with freshly grated parmigiano.