Fettuccine with Alfredo Sauce -1

YOUR HEART WILL LOVE THIS DISH—provided that you prepare it only for special occasions. It's rich, smooth, and filling—butterfat does that. It's also one of the easiest homemade alfredo sauces to prepare, a classic example of 'fast food' you can prepare in your kitchen. Ideally, use fresh pasta (sauce clings better to fresh pasta). Because the sauce cooks very quickly, put the pasta into the boiling water at about the same time as you begin making the sauce. For a richer recipe, try Alfredo Sauce—2.

Total time about 25 minutes. Serves 4.

SHOPPING LIST:
	Fettuccine or tagliatelle Heavy cream Parmesan cheese Nutmeg Optional: gorgonzola cheese
Prepare pasta       14 to 16 oz pasta Cook ALMOST to al dente in at least 4 quarts boiling, salted water (follow package directions)
Prepare the sauce
	In a non-stick sauté pan large enough to combine the cooked pasta with the sauce, bring to low boil, then reduce heat and simmer until thickened (a minute or so)	3 tablespoons unsalted butter 2/3 cup heavy cream Optional: Substitute 1 tablespoon gorgonzola cheese for equal amount of butter
Finish the dish
1	First, drain the cooked pasta (leave noodles slightly wet) and add pasta to the sauce in the pan. Gently toss the pasta to coat the noodles.
2	Next add, then toss pasta with sauce until all noodles are coated (the pasta will continue cooking and the sauce will thicken a bit more)	1/3 cup heavy cream (for a lighter dish, use half-and-half) 2/3 cup fresh Parmesan cheese, grated (about 1 oz) 1/8 to 1/4 tsp nutmeg, ground Salt and fresh ground black pepper to taste
3	If pasta seems dry, stir in a small amount of reserved pasta cooking water.
Serve with: Sprinkle servings with fresh ground black pepper and fresh grated Parmesan cheese