Fettuccine is a rich dish that is simple and delicious to prepare.
Fettuccine Alfredo is an incredibly rich dish made with butter, cream and Parmigiano-Reggiano cheese. It is rather indulgent if made with full-fat ingredients. While you could use low-fat ingredients or canned sauces to make a version of this dish, sometimes it's wonderful to splurge and go for the real thing. Paired with fresh arugula salad with a light balsamic vinaigrette and a cool glass of white wine, this dish will make you feel pampered.
Instructions
1. Bring about 6 qts. water to a boil in the stock pot. Drop a handful of salt in the water to help it boil and prevent the pasta from sticking together. Once the water is at a rolling boil, drop in the fettuccine. Fresh pasta should only take three to four minutes to cook, while dried pasta may take up to 12 to 13 to cook to al dente. When the pasta is done, drain it into a colander but do not rinse it; you want to retain the starch on the pasta to help the sauce coat it.
2. Melt the butter in the skillet over medium heat while you are waiting for the water to boil. Mince the garlic finely or use a garlic press if you prefer; the goal is to prevent any chunks of garlic since the Alfredo sauce should be smooth. Once the butter is melted and the garlic is light brown, stir in the cream until the garlic butter is fully incorporated into the cream. Reduce the heat to low and allow the sauce to simmer while you cook and drain the pasta.
3. Pour the drained pasta into the skillet and stir until all of the fettuccine is coated evenly. Add the Parmigiano-Reggiano cheese and stir. Season with salt to taste.
Tags: Fettuccine Alfredo, made with, Parmigiano-Reggiano cheese, rich dish, this dish, water boil