Monday, October 31, 2005

Fettucine Alfredo

This recipe couldn't be simpler and it is soo tasty. It was tonight's comforting dinner.

It's a wonder some of my clothes are getting a little tight!

Fettucine Alfredo
Makes 4 Main Course or 6 First Course Servings
Williams Sonoma Pasta Cookbook

1 1/2 Cups Heavy/Double Cream
5 TB Unsalted Butter
1 Cup Grated Parmesan Cheese
Salt & Ground Pepper
Fresh Grated Nutmeg

1 lb Fettuccine, dry/fresh-whatever!

Bring a large pot of water to a boil. Meanwhile, in a large saucepan over high heat, bring cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 TB of the Parmesan and whisk over low heat until smooth, about 1 minute longer. Remove from heat and season with salt & pepper to taste and a generous pinch of nutmeg. (Be judicious with the salt. The Parmesan is itself salty, and too much added salt will throw this creamy, sweet sauce out of balance.)

Generously salt the boiling water, add the pasta and cook until al dente, timing based on the package instructions. Drain pasta well. Put the pasta in a warmed large, shallow bowl. Pour on the sauce and sprinkle with 6 more TB of the cheese. Toss well. Serve immediately. Pass the remaining cheese at the table.

I like to have some protein with my pasta. I saute up some chicken, cut into bit sized pieces, toss with a little olive oil, salt and some spices, usually when I'm in a hurry it's just a little Mrs. Dash. Let sit for a bit to get a good sear on the chicken. Serve on top of the pasta/sauce!

If you haven't had or used fresh nutmeg, I highly recommend it. The fragrance of the freshly grated nutmeg is unmatched. The grated stuff you get at the store is very bland by comparison. I do have trouble finding nutmeg at a regular grocery. If you have a whole foods store you should be able to find the nutmeg there, or you might find it in your regular grocery, if you have larger International Food section...don't know why it's there. If you buy the fresh nutmeg, they are small, about the size of an acorn. You can keep using the same one nutmeg for a long time. Just make sure to keep it in an airtight container, away from the heat of the mistake!


Dancer in DC said...

There is one way to make this the perfect dish - make your own pasta.

Scott did that a couple times, and when he perfected the pasta, he perfected the sauce. Heaven.

DC Food Blog said...

Oh my god that sounds divine. Do you two have a pasta maker? I tried making my own pasta with a rolling pin. Not good.

ScottE. said...

The pasta maker was a gift for our nuptials. It's a bit of work, but pretty easy. And super tasty! The first time I used it, everything was over done. The second time, divine!

Lady Brandenburg said...

Sounds like a little piece of YUM heaven. Esp. with the homemade pasta - good for you for making your own!!! (Eleanor would approve!)