Tuesday, October 19, 2010

Easy Fettucine Alfredo

I can tell when the weather starts turning cold. My animal instincts tell my body that it needs to store fat for the winter. Not that I don't always enjoy rich and yummy things but now it's in overdrive!

One of my all-time favorites is fettucine alfredo. Ever since I was a kid, it's the one thing that I can't just eat a little of. That being said, it's also something I can only make once in a long while.

Easy Fettucine Alfredo
  • 3 tbsp unsalted butter
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/8 tsp nutmeg
  • kosher salt and freshly ground pepper
  • 1 tbsp flat leaf parsley, chopped fine
  • 3/4 lb fettucine pasta
Cook your pasta according to package directions for al dente. Reserve 1/2 cup of the pasta water.
When the pasta is halfway done cooking; add the butter, cream, nutmeg, 1/4 tsp salt and 1/8 tsp pepper to a medium sauce pan. Heat it up over medium heat and once it starts to boil, turn down the heat to a low simmer. Add the Parmesan and cook for about 4 minutes. Try the sauce. ONLY if necessary, add more salt and pepper to taste.
Pour the sauce over the pasta, add the parsley and toss until all the noodles are well coated. Tongs work really well for this. If the noodles seem too dry, add a little pasta water and toss to coat again.

Serve immediately as a main course or side.