Under 30 Minutes
Creamy Fettuccine with Two Cheeses
Take an everyday staple and make it uncommonly good. Just skip the jar of red sauce in favor of our robust mix-ins and add-ons.
- Coarse salt
- 12 ounces fettuccine
- 2 tablespoons butter
- 1 cup half-and-half
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh parsley
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.
SourceEveryday Food, November 2008