I used fresh fettuccine and lots of heavy cream and butter. It was delicious, but so rich we only ate half of it.
Fettuccine Alfredo
Slightly modified from Giada De Laurentiis
9 ounces fresh fettuccine
1 1/2 cups heavy cream
6 tablespoons unsalted butter
1 cup grated Parmesan
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 1 cup of the cream in a heavy large skillet, then add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
I never would have thought to add sausage to my alfredo...what a great idea!
ReplyDeleteMy husband absolutely LOVES fetuccini alfredo! I'll definitely be trying out this version!
ReplyDeleteHeather - it was the signature dish at the Italian restaurant my husband worked at when he was a kid. :)
ReplyDeleteinnoch - Enjoy!
That looks really yummy, but the asparagus -- oh my goodness. Will you share the recipe (is there a recipe?)?
ReplyDeletescmom - There really isn't a recipe. Toss the asparagus with oil, salt and pepper and roast until tender. Cook a fried egg (I'd love to try this with poached) and put on top of the asparagus. Grate Parmesan or Pecorino cheese over the top. Enjoy!
ReplyDeleteYou can not go wrong with Fettuccine Alfredo. It is one of my favorite dishes. Great recipe. Thanks for sharing:)
ReplyDeleteThanks for sharing -- very simple. :-)
ReplyDelete