I followed the recipe as directed (although I used egg tagliatelle), but ended up microwaving the sauce after I poured the butter/cream over the parm as it was a bit chunky. It only needed 30 seconds. I also halved the recipe and we had more than enough for two servings and a bit leftover.
NBH wasn't a fan as he said it was too creamy, but he doesn't like creamy stuff in general.
Fettuccine Alfredo
1 pound fettuccine (400g)
1 stick butter (8tbsp or 4oz)
1 cup heavy cream (230ml double cream in the UK)
2 cups grated Parmesan cheese
dash of salt
freshly ground black pepper to taste
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream.
Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl.
Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with leftover pasta water if necessary.
Serve with salad or garlic bread and enjoy!
7 comments:
Two things: 1) that made me drool. I love fettuccine alfredo! and 2) is that fiestaware I see??
It was like out of an American Italian restaurant!
And yes that is Fiestaware :) It was the only "heavy" thing I registered for in the US because I really, really wanted it for my everyday china.
I will have to try this receipe next. Made Bakes Lemon Pasta this evening and it was wonderful!
Your usage of Danish butter redeems you after your earlier grammatical mishaps.
i miss fettuccine alfredo ready made sauce! I might make it from scratch ...someday
Jennifer it is so crazyily easy! I always assumed making alfredo was really complex, but this couldn't be simpler.
I was so inspired, I made it last night! Delicious!
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