Thursday, May 6, 2010

Fettuccine Alfredo

Ah, pasta...I love you. Ever since I first tasted Fettuccine Alfredo, many years ago as a little girl, I was in love. Absolutely, in love. Thankfully, I have ventured out my taste buds since I was a little girl, but I honestly would go into an Italian restaurant, barely look at the menu and order Fettuccine Alfredo. A travesty on my part to miss out on so many other things that the Italians could offer me, but how could I go wrong? I couldn't. I had never made it myself until a few weeks ago. And let me tell you, it was divine! YUM! Everyone loved it. I will warn you. Have all of your family sitting at the table, ready to eat, because it needs to be served immediately, and I mean immediately! Or else, you'll have a glob of cheese, it still tastes good, but how could butter, cream, cheese, and pasta not taste good? This is so easy, so easy! Try it. I served it with some chicken, because it isn't dinner to my hubby if there isn't meat!

Fettuccine Alfredo
slightly adapted from Pioneer Woman Cooks

8 oz Fettuccine Noodles
1/2 stick Butter
1/2 cup Heavy Cream
Salt and Pepper, to taste
1/2 cup Grated Parmesan Cheese
1/2 cup Grated Romano Cheese
*You could just use Parmesan cheese, but I chose to do a combo of both, and probably added closer to 3/4 cup. I like cheese. Actually, I love it. Don't tell my husband!

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 and Romano cheeses (or use pregrated) 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 and Romano.
Toss to combine, thinning with pasta water if necessary.
Serve immediately.

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