Fettucine glaronese allʼ Alfredo

Ingredients for 4 people

• 350 g fettuccine
• 4 dl cream
• 250 g Schabziger butter
• Salt, black pepper from the mill
• Nutmeg
• Butter
• 1 Schabzigerstöckli (for sprinkling)
• Spicy for Reinbuttering

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.

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