Friday, February 16, 2018

The First Friday of Lent

It is time for Meatless Fridays. I was thinking of making fish but it is a little pricey, especially at this time of the year. I was lucky to have egg and spinach fettuccini in the freezer. I opted for my favorite pasta dish, Fettuccini Alfredo. Pasta, butter, and cheese. Keep it simple. My go-to recipe is from Epicurious. I apologize for the crappy photos tonight... not sure what happened there.

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

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