Today is my nephew's birthday and one of his favorite foods is Fettuccine Alfredo. He wants me to make it for him whenever we are together, so imagine my surprise to find out today is National Fettuccine Alfredo Day!
In honor of my nephew on his birthday and National Fettuccine Alfredo day, I thought I would share my Fettuccine Alfredo recipe with you. It is easy and delicious and so much more healthy than those jars with all the additives and preservatives in them.
Fettuccine Alfredo - 4 servings
1 pound Fettuccine pasta
1 cup heavy cream
1 garlic clove - crushed
1 1/2 cup finely grated Parmesan Cheese
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
pasta water
Bring a pot of water to a boil. Add 1 tablespoon kosher salt to the water. Add the pasta and stir to separate the noodles. Cook according to the package directions until al Dente. (To the tooth - not mushy)
While the pasta is cooking, squash the garlic with your hand or a knife blade, just enough to break into it, but not make it fall apart. Place the garlic clove in a saucepan and add the cream. (If you like it really garlicky, you can add more garlic, I like a hint)
Heat over medium heat until the cream has come to a boil. Turn the heat down so the cream just simmers. Simmer the cream for about 5 minutes.
Remove the garlic clove and add the Parmesan cheese, salt and pepper, whisk until smooth. Taste and adjust seasonings to taste.
Remove the pan from the heat until the pasta is ready.
Reserve 1 cup of the pasta water and drain the
fettuccine.
Add the noodles to the Alfredo sauce
and mix the fettuccine until the sauce is evenly
distributed and the cheese is melted.
Add the reserved pasta water as needed to
reach the desired sauce consistency. Taste and
season with salt and pepper as needed. Serve.
*You can add anything you like to this, chicken, broccoli, asparagus, mushrooms, etc.
In honor of my nephew on his birthday and National Fettuccine Alfredo day, I thought I would share my Fettuccine Alfredo recipe with you. It is easy and delicious and so much more healthy than those jars with all the additives and preservatives in them.
Fettuccine Alfredo - 4 servings
1 pound Fettuccine pasta
1 cup heavy cream
1 garlic clove - crushed
1 1/2 cup finely grated Parmesan Cheese
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
pasta water
Bring a pot of water to a boil. Add 1 tablespoon kosher salt to the water. Add the pasta and stir to separate the noodles. Cook according to the package directions until al Dente. (To the tooth - not mushy)
While the pasta is cooking, squash the garlic with your hand or a knife blade, just enough to break into it, but not make it fall apart. Place the garlic clove in a saucepan and add the cream. (If you like it really garlicky, you can add more garlic, I like a hint)
Heat over medium heat until the cream has come to a boil. Turn the heat down so the cream just simmers. Simmer the cream for about 5 minutes.
Remove the garlic clove and add the Parmesan cheese, salt and pepper, whisk until smooth. Taste and adjust seasonings to taste.
Remove the pan from the heat until the pasta is ready.
Reserve 1 cup of the pasta water and drain the
fettuccine.
Add the noodles to the Alfredo sauce
and mix the fettuccine until the sauce is evenly
distributed and the cheese is melted.
Add the reserved pasta water as needed to
reach the desired sauce consistency. Taste and
season with salt and pepper as needed. Serve.
*You can add anything you like to this, chicken, broccoli, asparagus, mushrooms, etc.