Friday, April 10, 2020

Fettuccine Alfredo

Good Friday. What a season of Lent this has been. Tonight we had one of our comfort foods.

The pasta recipe as always is from Tide and Thyme. I only made 1/2 of the recipe. Just enough for the 2 of us.

Fettuccine Alfredo -

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

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