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Easy and FANTASTIC Fettucine Alfredo

3 tbs. real butter
1 c. whipping cream, half-and-half, or milk*
1/2 c. any combination of shredded fresh asiago, romano, or parmesan cheese
1 clove garlic, minced
pinch of nutmeg
black pepper and salt to taste (don't add salt if you use the asiago--it's salty already!)
1 egg yolk
3 servings or so of cooked fettucine

Optional stuff:
2 tbs. cream cheese, if you like your sauce thicker
2 chicken breasts, diced and sauteed
2 portabello mushrooms, diced and sauteed
handful of steamed broccoli
MORE cheese to top with
maybe fresh basil as a garnish? I wonder how that would taste. We don't have any, though, so I am not sure.

1. Melt butter over medium heat in saucespan, add garlic while butter is melting.
2. Add cream, stirring constantly. (You've got to stir this sauce constantly** throughout the recipe or it will scorch.)
3. Add parmesan, nutmeg, and pepper. Stir 'til parmesan melts. You would add the cream cheese at this stage if you decided to use it.
4. Scoop out about a ladleful of sauce into a small bowl, and whisk in egg yolk, then whisk egg mixture into pan of sauce. (This is so the egg doesn't cook into little scramble-bits.)
5. Cook, stirring constantly, until mixture bubbles and is as thick as you like.
6. Serve over fettucine with extras, if you so desire. (It will look like you don't have much sauce, but this is very rich so you prob'ly won't want to smother your pasta in it.)

*The recipe calls for whipping cream, but any milk product will thicken if you cook it long enough, so if you don't have any cream on hand, I imagine any kind of milk would work. You could add some cornstarch or a little bit of flour at the end if it won't thicken properly.

**This may seem, you know, NOT easy, but it is really just a tiny bit tedious, but it only takes about three minutes to cook, so is not too tiresome.


( 1 comment — Leave a comment )
Apr. 3rd, 2009 01:40 am (UTC)
THIS LOOKS DELICIOUS. Did i tell you that Jess got a pasta maker and that we've made homemade linguine a couple of times? It's a pain in the ass, but worth it (which I didn't expect). This recipe will make it even better.
( 1 comment — Leave a comment )