Thursday, August 15, 2019

Comfort Food - Fettuccine Alfredo

Homemade Fettuccine. There is something about having that for dinner makes me feel warm and fuzzy. It is true comfort food for me.

The recipe I use for the pasta is from Tide and Thyme. I made a batch on Sunday and was able to freeze enough for 2 nights dinner.


The Fettuccini Alfredo recipe is from an Epicurious.com post from 2003. It was the "true" Italian recipe. NO CREAM! Just butter, cheese, and pasta water.

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

Method-
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 the cooking water to keep pasta moist.
Season with salt and pepper to taste, then sprinkle with remaining cheese.

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