Fettuccine Alfredo with Nutmeg

As simple as it is, Fettuccine Alfredo is by far my favorite pasta dish. Of course, since its packed with cream and cheese it isn’t exactly figure-friendly, so I don’t normally eat this all the time. Over time as I’ve tried numerous Fettuccine Alfredo’s from Italian restaurants I began to notice that certain dishes were far superior to others. When I purchased an Italian cookbook last year, I found the recipe for their Fettuccine Alfredo and it jumped out at me what the special ingredient is: nutmeg! I love the warmth and depth in flavor it adds to this creamy dish. It really helps break up the thickness and makes it much more than a simple cream-based pasta sauce.

-2 tablespoons butter
-2 cups heavy cream
-4 tablespoons Parmesan cheese
-1 teaspoon nutmeg
-1/2 teaspoon salt
-1.2 teaspoon pepper
-Fettuccine noodles

1.Melt butter in a saucepan and stir in the cream. Add the Parmesan cheese and stir to melt. Add the salt, pepper, and nutmeg and bring to a boil. Simmer to reduce, 30 minutes.

2. Add cooked Fettuccine to sauce and service immediately. Garnish with a dash of nutmeg.

Source: Betty Crocker’s Italian Cooking

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