Wednesday, September 29, 2010
Handmade Fettuccine in Garlic Alfredo Sauce
When I made the spaghetti the other night I also rolled out some fettuccine as well. For that recipe see the previous blog post. Like the previous post, fettuccine alfredo is often done at cheap restaurants but when done properly it is one of my all time favorite dishes. Its also super quick and simple to make so this was done in under 30 minutes and feeds two.
4 medium garlic cloves, smashed and finely chopped
1 oz extra virgin olive oil
1/2 pint heavy whipping cream
1/2 stick of salted butter
1/2 cup of finely grated Parmesan cheese
1 teaspoon chopped parsley (optional)
1 tablespoon fresh cracked black pepper
Start a medium saucepan on low (2 of 10) and add the garlic and olive oil. Let that cook until it starts to brown, about 5 minutes. Add the cream and cook and reduce for 5 minutes. Add the butter slowly whisking it in to incorporate it, cook for 10 minutes. Add the cheese slowly by whisking it in as well. Once the sauce is combined add the parsley and black pepper.
Cook the fresh pasta, about 1/2 a pound, for 4 minutes (hard pasta for 2 minutes less then the box says). Scoop the pasta out of the water and put it directly into the Alfredo sauce. Let the two cook together for 5 minutes and plate it up. Top it with some fresh shaved Parmesan cheese and fresh cracked black pepper.
Good cream, cheese and butter make a big difference since they are the major ingredients. Buon Apetito!
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