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.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2008
- 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.