FETTUCCINE ALFREDO (an American version, with cream, for four)
1 cup heavy cream
8 tablespoons unsalted butter, cut into pieces
1 teaspoon pepper
½ teaspoon salt
1 pound dried egg fettuccine
2/3 cup grated Parmigiano Reggiano
1. Bring cream, butter, salt and pepper to a simmer in a 12 inch heavy skillet over medium-low heat, then remove from heat and keep warm, covered.
2. Meanwhile, bring a 6 quart pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 12 minutes from when the water returns to a boil for Barilla. Drain fettuccine, reserving ½ cup of the pasta cooking water.
3. Add pasta to warm sauce with ¼ cup of the reserved pasta water and the grated cheese. Toss mixture well. Add more pasta water if necessary.
adapted from Gourmet Pasta