This decadent and delicious dairy treat is a household standard on Shavuot, but most people make the mistake of putting it together as a casserole, refrigerating or freezing it and then heating it all up later for serving. This dries out the pasta and makes for a much less decadent and creamy dish.
When serving this restaurant-quality Fettucini Alfredo this Shavuot, give yourself and your family an extra treat by heating the sauce separately in a large pot, and then add the cooked al dente pasta to the pot shortly before you are ready to serve. It makes all the difference.
1 pound dried Fettucini noodles, cooked according to package directions
2 ounces whole butter
12 ounces heavy cream
4 ounces grated Parmesan Reggiano cheese
salt and white pepper to taste
1 tbsp fresh chopped parsley
Combine butter, cream and cheese in a large saute pan. Bring to a boil and allow it to reduce slightly and thicken. Adjust seasonings. When ready to serve pasta, heat sauce again thoroughly and add pasta to the pan. Heat completely, fully covered. Garnish with extra cheese and fresh chopped parsley. This recipe makes four servings but the recipe doubles and triples easily.
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