If your looking for a rich, easy to make, Italian pasta, stop your search. You have arrived. I remember years ago when the thought of making alfredo sauce was intimidating. But when I actually buckled down & gave 'er a try it was all too easy. And over the years I've discovered it's pretty hard to mess up as well. Most dishes that are solely based on butter, cream & cheese will taste good no matter what. Fettuccine Alfredo goes well as a side with so many main courses, yet is hearty enough to be a main course in itself. Ingredients are minimal & cook time is fast. This makes a great after-thought dinner. My two tips are: 1) Buy a decent Parmesan cheese, it makes a difference. 2) Don't step away from the sauce while making it. It cooks quickly & you don't want to scorch it. So keep that whisk in hand & stand by the stove. Here's the low-down...
Ingredients
1/2 cup (1 stick) butter
3 garlic cloves, finely minced or crushed
1 pint heavy cream
1/3 cup chopped flat leaf parsley (optional)
1 cup Parmesan cheese, plus a little extra for topping
16 ounces dry fettuccine noodles
Directions
While making sauce cook fettuccine noodles to al dente (if noodles get done before the sauce strain & rinse with cold water or toss with olive oil & set aside).
In medium size sauce pan melt butter over medium heat. Add garlic & cook for 2-3 minutes or until butter begins to bubble. Slowly whisk in cream & cook whisking constantly until cream is warmed through & becomes thick. A bit at a time add the cup of Parmesan cheese & whisk until cheese it melted throughout. Stir in 1/4 cup parsley. Pour sauce over noodles & toss until coated. Top with remaining parsley & sprinkle with Parmesan cheese. Serve immediately. Enjoy!
Thanks for sharing! Autumn has been asking about this ever since we were at the ranch! It was a great night with great friends and great food!
ReplyDeleteGreat readinng your blog post
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