Traditionalists will tell you that you only need freshly grated Parmesan cheese, a knob of butter, and, well, fettuccine to make this classic pasta recipe.
Cream is the perfect medium to emulsify the starchy pasta water with butter and cheese so that everything comes together in a velvety finish with very little work required.
Even the cheese is best when 'grated' in your food processor or a high-powered blender into granule-sized pieces; no hand grater required.
Of course, like your favorite stop-in spot, you can customize the dish with mix-ins... lay slices of feta-brined grilled chicken on top.
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