Fettuccine Alfredo con Burro - EGG NOODLES WITH BUTTER AND CHEESE

To serve 4

8 tablespoons (1 quarter-pound stick) butter, softened

¼ cup heavy cream

½ cup freshly grated imported Parmesan cheese

6 to 8 quarts water

1 tablespoon salt

1 pound Fettuccine, homemade or commercial

1 canned white truffle, sliced very thin or finely chopped (optional)

Freshly grated imported Parmesan cheese

 TO PREPARE:

Cream the ¼ pound of softened butter by beating it vigorously against the sides of a heavy bowl with a wooden spoon until it is light and fluffy. Beat in the cream a little at a time, and then, a few tablespoonsfuls at a time, beat in ½ cup of grated cheese. Cover the bowl and set it aside – in the refrigerator, if the sauce is not to be used at once.  If you do refrigerate the sauce, be sure to bring to room temperature before tossing it with the fettuccine.

                Set a large serving bowl or casserole in a 250° oven to heat while you cook the fettuccine.  Bring the water and salt to a bubbling boil in a large soup pot or kettle.  Drop in the fettuccine and stir it gently with a wooden fork for a few moments to prevent the strands from sticking to one another or to the bottom of the pot.  Boil over high heat, stirring occasionally, for 5 to 8 minutes, or until the pasta is tender. (Test it by tasting; it should be soft but al dente – that is, slightly resistant to the bite.) Immediately drain the fettuccine into a colander and lift the strands with 2 forks to make sure it is thoroughly drained.  Transfer it at once to the hot serving bowl.

                Add the creamed butter-and-cheese mixture and toss it with the fettuccine until every strand is well coated.  Taste and season generously with salt and pepper.  Stir in the optional truffle. Serve the fettuccine at once.  Pass the extra grated cheese in a separate bowl.

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