Fettuccine Alfredo

Welcome to the weekend. It’s Independence Day Weekend AKA 4th of July weekend here in the States. Everyone including me will be grilling. Last night, however, was not a grilling night. It was a cold, wet, and rainy night here in New York. So, I cooked indoors.

I made the last minute decision to make Fettuccine Alfredo. I had to stop at the local supermarket on my way home. It’s a new place and it’s expensive. Lucky for me, the quart of heavy cream was on sale. The rest was not. I didn’t buy much because of the high prices. I purchased two boxes of DeCecco fettuccine pasta. That is always more expensive, but it’s my new favorite dried pasta. I picked up a loaf of Italian bread and one head of garlic too. Butter I already had at home.

I went home and put up a pot of water to boil. The rest is in the recipe below. Enjoy, or like my Irish mother would say, “Mangiare”.

Fettuccine Alfredo

COOKING UTENSILS NEEDED

Heavy sauce pan

Small Whisk or fork

Measuring spoons

Measuring cup

INGREDIENTS:

1 package dry Fettuccine or Fresh Fettuccine Noodles

Alfredo Sauce

16 fluid ounces heavy whipping cream

6 tablespoons butter

½ cup grated Parmesan cheese

½ cup grated Romano cheese

2 egg yolks

½ teaspoon minced garlic (optional)

Parsley (optional)

DIRECTIONS:

Cook fettuccine according to directions, but before adding pasta to the boiling water, start the sauce.

Sauce: Melt butter or margarine in a saucepan over medium heat. Add garlic and simmer one minute. Add heavy cream to the butter. While the cream is still cold but over medium low heat, mix in beaten egg yolks, stirring constantly with a small whisk. Now, add the pasta to the water. Once the sauce comes to a simmer (DO NOT BOIL), add grated Parmesan cheese and grated Romano cheese. Stir constantly until melted. Simmer over low heat for 1 to 3 minutes stirring continuously. Garnish with additional grated Parmesan cheese, fresh black pepper, and Parsley if desired. Add milk or cream if sauce becomes too thick. pour over cooked pasta.

Add sauce to pasta and serve immediately, as sauce will thicken as it cools.

Serving Suggestions: add frozen artichoke hearts or asparagus tips to half the cream before adding egg yolk. Cook until artichokes/asparagus are tender, then add the rest of the cream and the egg yolk. For best results, use fresh pasta.

I served it with garlic bread rounds. They were buttered, garlic powdered and toasted on both sides.

The Drunken Chef (Russ)

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