Perfect Fettucini Alfredo
This was a very happy accident at our house. It was almost 8PM, we still hadn’t eaten, neither of us could make up our minds as to what we wanted. Mike decided he wanted spaghetti, but not marinara sauce. I suggested fettucini alfredo and immediately hoped I wasn’t wrong about the inventory in the fridge. Thank God my mother used to make this stuff from scratch or I wouldn’t have even known where to start. Sure enough we had all the ingredients and it turned out AWESOME. When Mike likes pasta - it’s really good people!!
As a side item I used up some leftover asparagus we had - fried it in a pan with a little bit of olive oil and my favorite seasoning on earth - broiled steak seasoning! (So classy I know, but my grandma Hazel would be proud!) Yield: 2 servings Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes 1/4 cup butter - I had a little more than half a stick of butter, so I used it. In one pot start boiling water, make sure to salt it and add a couple turns around the pan of olive oil. The oil is supposed to keep the noodles from sticking, I'm not convinced, but I do it anyway! In a medium sauce pan melt the butter, then add the heavy cream. Cook for about 5 minutes on medium heat, making sure to whisk it often so it doesn't burn, then add the remaining ingredients. Bring the sauce to a low boil, and continue to whisk until it's just a bit thicker (about 4 minutes). When the pasta is done cooking and ready to drain, steal 1/4 cup of the starchy pasta water and add it to the sauce - I swear this is the secret to good pasta sauce. Add the drained noodles and the sauce in a bowl, and combine until well coated. The sauce will be thin right away, after a couple of minutes it thickens up.
Fettucini Alfredo
Ingredients:
1 cup heavy cream
1/2 cup parmesan cheese
1 clove of garlic
1 tablespoon parsley flakes - fresh would be great, but I only had dried.
1/4 cup of the starchy pasta water
1/2 box fettuciniDirections:
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