Follow these steps for perfect results
fettuccine noodles
uncooked
Parmesan cheese
grated
Romano cheese
grated
butter
unsalted
salt
kosher
pepper
freshly ground
ground nutmeg
freshly grated
whipping cream
heavy
Cook fettuccine noodles in boiling water with 1 tablespoon of oil and 1/2 teaspoon of salt until al dente.
Drain the noodles thoroughly, do not rinse.
Add butter to the drained pasta pot
Add the noodles back into the pot with melted butter.
Gradually add Parmesan cheese, Romano cheese, and whipping cream while stirring continuously.
Season with salt, pepper, and ground nutmeg to taste.
Toss until the sauce is smooth, creamy, and coats the noodles evenly.
Serve immediately.
Expert advice for the best results
Use high-quality Parmesan and Romano cheese for the best flavor.
Grate the cheese fresh instead of using pre-grated cheese.
Don't overcook the noodles, they should be al dente.
Everything you need to know before you start
10 mins
Sauce can be made ahead and reheated gently
Serve immediately, garnish with fresh parsley and a sprinkle of Parmesan cheese.
Serve as a main course or side dish.
Pairs well with a side salad.
Light and crisp, complements the richness of the sauce.
Discover the story behind this recipe
A classic Italian dish, often served on special occasions.
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