Monday, February 7, 2011

Fettuccine Alfredo

This is (according to the book I took it from) the traditional, authentic, Alfredo. It is easy to make, cheap, satisfying and fattening. You can also make a few additions to bulk it up a bit. Most vegetables would be nice tossed in (steam them first or add them to the pasta water). You can also (if you don't keep kosher) add grilled chicken, shrimp, scallops, and other meat or fish.

You'll need:
1lb fettuccine (you can use other pasta too)
2 cups heavy cream
2 tablespoons butter
salt and pepper
½ cup grated parmigiano-reggiano cheese (parmesan works too but the other is the best)
2 large egg yolks, beaten
grated nutmeg (optional)
parsley, for garnish (optional)

Cook pasta according to package directions. Remember that it will cook a little more as you make the sauce so don't over do your pasta.
Drain and return to the pot.

Add the cream, butter and salt and pepper.
Cook, stirring to combine, over low heat for 3 - 5 minutes.

Stir in cheese and continue to cook until it is nice and melted into the sauce.
By this point you should have the consistency of a very heavy cream. It may still be on the sloppy side though. Don't worry, it will thicken up.

Remove from the heat and quickly stir in the egg yolks.
Toss until the pasta is well coated.
This is where you can toss in shrimp, chicken or other extras if you wish.

You can grate in a little nutmeg at this time if you like or you can top each individual serving with a grating of nutmeg and a little chopped parsley. For me, the nutmeg is key to that traditional Alfredo taste.

It will thicken up even more after you place it in a serving bowl or individual serving bowels.
Trust me and the recipe.

I hope you enjoy!

This recipe is so easy my 12 year old daughter can make it. The photo below is proof. She made it a while ago, one night when I wasn't feeling up to cooking. What a good girl! Way to go Tessa!

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