Sunday, October 5, 2014

Classic Fettucine Alfredo

There are some pasta dishes that have been sullied by their grocery store convenience, and Alfredo is one of them. Every time I spy a jar version, my cringe reflex goes into stutter mode. Ignore the bottled stuff and make this version, which will be ready just as fast as it takes to heat up a store bought jar sauce!

Although I have no proof, it seems to me that this must be the inspiration for mac and cheese - a white sauce with lots of cheese added. The difference being with Alfredo is that it can be made in the amount of time it takes for the pasta to boil. Now that's a quick dinner!

Do not skimp on the cream, get the heavy whipping cream! This is comfort food at its finest and fastest, so just indulge and enjoy!

Classic Fettucine Alfredo
(serves 2)

8 oz cream
2 tablespoons butter
1/2 cup finely grated parmesan or asiago cheese
1 tablespoon parsley, minced
1/2 lb fettucine

In a small sauce pan, reduce the cream by half, stir in the butter to melt it and then add the cheese and stir well. Remove from heat. Meanwhile, bring a large pot of water to boil and cook pasta as directed. Drain well and pour in cream sauce and toss well to coat. Add parsley and salt and pepper to taste and serve immediately.


Recipes currently inspiring me:

Spinach and Olive Soccatatta at Olives for Dinner
Bourbon Slush Punch at Smitten Kitchen
Mexican Molettes with Mango Basil Salsa at Holy Cow!

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