Laun/Pruett Recipe Collection
Fettucino alfredo

1 lb fettucini
Cook in 3 qts water (measure)
1 T salt
4 oz Parmesan Reggiano grated fine on rasp
(Grate your own)
Cook til nearly al dente
Remove 1 c starchy water
Drain pasta, back on low burner

Add water, 5 T unsalted solid butter cut into 5 pieces
Stir vigorously 1 minute with tongs
Remove from heat, cover and sit 1 minute.
Serve in hot bowls!

Recipe Contributed by Cooks Country