Saturday, January 14, 2012

Fettuccine Alfredo

This was a staple in my house when I was growing up. It was always expected at my swim team pasta parties. My friends would come over and we would make it together. Everyone would fight over getting to grate the Parmesan cheese, which I will never understand. I still make it with friends; a true comfort food for me.

This is an incredibly fast and simple pasta. It can be a one pot meal, mixing it in the same pot you cooked the noodles. The longest part of making it is cooking the noodles. Be sure you split the cream up. I almost always forget to do it, but it is not the end of the world if you forget.

Naturally, I had a friend over when I made this. We decided to increase the amount of cheese from the amount traditionally used. Excellent decision because we always end up dousing it with more anyways. I didn't feel the need to do it though, with the increase in cheese. Make sure you use freshly grated Parmesan, not the fake kind. If you don't use Parmesan regularly, it is still a good investment because it takes forever to go bad.

1 pound fettuccine noodles
1 cup heavy cream, separated into 2/3 and 1/3
3 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese
Freshly grated nutmeg or scant 1/4 teaspoon ground nutmeg
  1. Bring a large pot of salted water to a boil. Cook pasta according to package.
  2. Combine 2/3 cream and butter in a microwavable measuring cup. Microwave on high for 1 minute, making sure it does not boil over. 
  3. Drain pasta and return to same pot, pouring the cream and butter mixture over the noodles, mixing to coat the noodles. Add the remaining 1/3 cup cream, Parmesan cheese, salt, pepper and nutmeg to taste. Mix to combine and serve with additional Parmesan cheese.

1 comment:

  1. Remember those nights with everyone it!



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