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Fettucine glaronese allʼ Alfredo

Ingredients for 4 people

Here’s how

  1. Cook the fettuccine in salted water until al dente.
  2. Bring the cream and Schabziger butter to the boil in a pan and melt slowly. Season with salt, pepper and a touch of freshly grated nutmeg. Finish with a little butter. Season again to taste.
  3. Immediately add well strained pasta to the hot sauce and quickly mix together.
  4. Arrange on hot plates and sprinkle with a little grated Schabziger and pepper from the mill.

Instead of fettucine, the slightly wider tagliatelle are also suitable for this recipe.