Fettuccini Alfredo from Cook's Illustrated Annual Edition 2005 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 08, 2019

    A rich and delicious pasta dish. I frequently substitute some milk or half and half for some of the heavy cream to make it a bit lighter. You can vary how thick the sauce comes out by cooking the pasta+sauce for a longer or shorter time over low heat. Some variations we really like are to saute some good ham or prosciutto, diced, in the butter specified in the recipe (cut back on the butter a bit if using fatty prosciutto) first. We remove the crisped ham, proceed with the sauce according to the recipe, and then fold the crisped ham back in at the end. We also like it with cooked fresh or frozen green peas folded in (with or without the ham). Cook's Illustrated subsequently published a revised version of this recipe in The New Best Recipe - we found we like the proportions of ingredients in that recipe a bit better than this one and it replaced this recipe as our go-to (though this one's still very good!). [Cross-post for Magazine/Annual Edition.]

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