Israel-US Recipes: Fetuccini Alfredo
Translated from Arutz Sheva's Hebrew site, which is featuring a new Israeli cookbook, "30 Minute Meals" published by Dani Books.
450 grams (1 lb.) fetuccini
115 grams (1/4 lb.) butter, cubed
250 m"l (1+1/4 cups) sweet cream
1/3 lb. parmesan cheese, grated (and a bit more for serving)
Salt and pepper
Boil a large pot of lightly salted water and add the pasta, cooking for 10-12 minutes or until it is al dente. Drain well, return to the pot and cover to preserve warmth.
In another large pot melt butter and add sweet cream, heating just until the cream is hot (not boiling). Lower the flame and add the pasta and cheese, salt and pepper to taste. Mix well to make sure all the pasta is coated, sprinkle with extra parmesan and serve immediately.