Instructions: Notes:
*1* Fresh if at all possible. Homemade is nice, but at this point one can buy reasonable fresh pasta in most places.

This recipe works
with dried pasta, but certainly benefits from fresh...

*2* Not margarine. Alfredo is a splurge; do it right!:-)

*3* Reggianno if you can find it and afford it. It really makes a difference. If not, the Argentines make one of the best substitutes, widely available, and it costs 40% less. If you cant find either, buy Stella or even ungrated) frigo. In any event, whatever you buy, buy it
**ungrated** unless you are going to use it within a day or two and trust the store to have grated it that day. Remember, the better the ingredients, the better the dish. This is especially true for this dish, due to its simplicity.

1) Put up a BIG pot of water to boil - 5 quarts+ works well (I usually cook 1 lb. pasta in 7 quarts water in a 12 quart stockpot. In a rush, I will go down to as little as 5 quarts, but not less if at all possible. It makes pasta much more starchy and sticky, and increases the chance that the pasta will stick to itself and/or the pot.)

2. Choose a large stove-to-table pan, wide and large enough to hold all the pasta. (I use a 3.5 quart enamelled cast iron deep skillet, which works wonderfully. Try to use a heavy duty, good pot.)

2a) If you are using dry pasta (the kind which takes between 8 and 12 minutes to cook, depending on the brand), wait until the water boils, add 1-2 Tbsp coarse salt (regular also works, but for some reason coarse salt is traditional in pasta water, or at least that was how I was taught. If you are not worried about sodium, add 2 Tbsp. It makes the pasta tastier.) Add the pasta.

3. Melt the butter over medium heat.

4. Add 2/3 cup of cream, and stir/cook for 1-2 minutes, until it thickens somewhat. (This soemtimes takes a little longer, Im not sure exactly why. The exact timing doesnt matter too much.) Turn the stove off.

5. If you are using fresh or homemade pasta, wait till the water boils, add salt as in 2a above, and add the pasta. Remember that fresh pasta takes remarkably little time to cook.

6. When the pasta is still
**very** al dente (It will cook some more, below), drain it and add it to the skillet with the butter and cream.

7. Turn the flame on, low. Stir the pasta to coat it. Add the rest of the ingredients- cream, salt- start with 1/2 tsp, pepper, nutmeg, and parmesan. Stir/toss for a few minutes until the sauce thickens. It may need more salt, depending on the type of parmesan you are using and your tastes.

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