Friday, May 23, 2014

Fettuccine Alfredo

I wanted something simple tonight. I had homemade Fettuccine in the freezer. I used the Alfredo sauce recipe from Epicurouis. It is amazing how light this dinner is. You think of Fettuccine Alfredo and you think of a lot of cream and cheese. Well, there is no cream in this recipe. This is the traditional Roman recipe and they don't use cream.

My rendition of Fettuccine Alfredo, from Epicurious.

5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup)

Melt butter in a large saute pan.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.
Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist.
Season with salt and pepper to taste, then sprinkle with remaining cheese.

I hope everyone has a safe and happy Memorial Day.

1 comment:

Dawn @ Words Of Deliciousness said...

Sounds delicious! I love anything with pasta.