Fettuccine Alfredo

Name: Fettuccine Alfredo
Cuisine: Europe, Italian
Ingredients: 1 1/2 cups, heavy cream; 2 tablespoons, unsalted butter; , Table salt; 1/2 teaspoon, ground black pepper; 9 ounces, fresh fettuccine; 1 1/2 ounces, Parmesan cheese, grated (about 3/4 cup); 1/8 teaspoon, fresh grated nutmeg

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta

Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

This quintessential Roman dish -- fresh egg noodles, cheese, butter, and cream -- requires few ingredients and little time. Why, then, does Alfredo so often fail?

SERVES 4 to 6 as a first course

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