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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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My brother was a chef in several different Portland, Oregon area restaurants, and he made this for us once when he was visiting. It’s so simple, but a real artery clogger…if you can manage the splurge, this is fantastic. Read more . Serve it with a nice rare filet mignon, and you’ve got a meal to put you into an immediate coma! Or add grilled chicken strips for a one-dish main course. And, of course, you need lots of good wine with this. Ingredients:
1 pound fettuccine, cooked and well-drained |
1 pound (yep, 4 sticks) butter, each stick cut into 8ths and kept at room temperature |
1 pound freshly grated high-quality parmesan (not the stuff in the can!) |
freshly ground black pepper, to taste |
Directions:
1. Cook the fettuccine, drain well and quickly return to the kettle.
2. Add the butter and cheese; toss until the noodles are evenly coated.
3. Serve immediately, topped with the pepper.
4. That's it - couldn't be simpler. I posted this for Scoobydrew's Alredo Fans group, since he is looking for variations on this non-Italian Italian dish! Enjoy...but then you might want to run an extra 15 or 20 miles for the week...
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