Fettuccini Alfredo



1 Pint of heavy cream

1 stick of unsalted butter

2+ cups (or to taste) fresh Romano cheese. (I buy from S. Clyde Weaver for a good imported cheese)

5 grinds of fresh black pepper (or to taste)

1/8 tsp fresh nutmeg (more to taste)

1/2 tsp kosher salt

2 lemons, juiced

1 lemon, zested



Slowly melt your butter. Do not let it smoke. It causes the flavor to darken.

Wisk in the cream.

Bring your mixture to just under a simmer. Not above. That is very important. Temper your lemon juice to bring up the temp. If you keep the cream below a simmer it will not curdle. Slowly integrate the lemon juice into the cream with a wish.

Return to just under a simmer. Wisk in your salt, pepper, nutmeg and 3/4 of your lemon zest. Add your cheese Wisk until to begins to melt and thickens. Just until it covers that back of a turned spoon.

Add your fettuccini or other broad noodle to the mix and coat.(No spaghetti or angle hair) Plate. Top with a pinch of the lemon zest and nutmeg. I add some fresh broad left parsley for color. The sauce with thicken as the temp reduces.

The additions are endless for this. Chicken, fish, shrimp, etc. Just not beef or other fatty dark meats. The flavors contrast.