Fettuccine Alfredo Recipe


I know this recipe would have been far more appropriate and useful in mid may when all we did was scour the web for new ways to make dairy food interesting. Being that I was only 2 weeks post partum at that time and put up a family of four for the Shavuos holiday (my bestie Temi from high school with her hubby and 2 gorgeous girls), I'm pretty certain I get a pass. 

Let's talk about this fettuccine though. Ever since The Purple Pear ( a dairy restaurant who really get comfort food) opened up in the town I grew up in, we've been trying to replicate their side sticking pasta recipe at home. It sounds like a pretty simple task, especially when you take a look at that short list of ingredients, but it took me years to get it to an acceptable state. I'll tell you why too. The pasta needs to be cooked for a precise amount of time (particularly if you are married to Mr. Al Dente, as I am ;)). The heavy cream needs to be measured perfectly because with just a couple of spoonfuls you end up with too watery a texture or an overly thick one. The same goes for the parmesan cheese. And without the perfect balance of herbs and spices, it's just bland. I know I sound like the fettuccine expert here, and that I am not. That said, I have learnt a whole lot as I spent time cooking it and experimenting with the recipe over the years. What it's boiled down to as of now, is this:  


Fettucine Alfredo

Yields 2-3 Adult Sized Portions

Ingredients:

1 16 Oz Box Fettuccine Alfredo
1 Cup Heavy Cream
1 1/2 Cups Parmesan Cheese
2 Tablespoons Fresh Chopped Parsley
1 Cube Frozen Crushed Garlic
Salt and Pepper to taste
Parmesan cheese for sprinkling over top, and a few sprigs of fresh parsley for garnish

Method:

1. Bring a pot of salted water to a boil. Once it has come to a rolling boil, add the pasta and allow it to cook until al dente. Strain the pasta and put it in a large bowl to the side while preparing the sauce. 

2. In the meantime, measure out the heavy cream, fresh parsley, salt and pepper into a sauce pan. Bring that to a boil and then add the parmesan cheese 1/2 cup at a time, stirring constantly to incorporate. Once it has thickened, add the fresh chopped parsley, stir it in and remove the pot from the flame. 

3. Pour the Alfredo sauce over the fettuccine and mix well. Divide evenly onto plates or into bowls and toss some parmesan cheese over the top of each one, along with a few sprigs of fresh chopped parsley to garnish.  

Thanks for stopping in!

I really hope you will give my Fettuccine Alfredo recipe a try! Don't forget to leave me a comment below letting me know what it was like if you do! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

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