Fettuccine AlfredoSeptember 9, 2007
Let me start by saying that I am not a big fan of pasta. Maybe it is simply the red sauce, not sure. Growing up, pasta was around the table, however I simply chose my pasta and sprinkled parmesan cheese on it, no red sauce. Never red sauce. My wife on the other hand, as she grew up easting pasta and parmesan cheese, loves the red sauce. I almost feel guilty that I do not cook pasta that often, even though I love my wife dearly, she doesn’t see the red sauce very often. There is one dish that we come to agreement on, and that is alfredo. So yesterday, I decided to make my own alfredo and enhance it to something out of this world.
Lets begin by saying how easy it is to make the sauce. Lets get going here because I know your mouth is probably watering.
- Heavy Cream
- Parmesan Cheese
- Chopped Garlic
- Fettuccine Noodles
- Basil (optional)
- Bacon or Pancetta (optional)
Using a sauce pan on medium heat, add two tablespoons of butter and chopped garlic. Let melt, then add the heavy whipping cream. I added the entire container, approximately 1 to 1 1/2 cups. Lower the heat and bring to a simmer. The cream will begin to thicken, approximately 10 minutes or so. Keep stirring as it could burn on you. During this time, bring salted water to a boil and cook the noodles for approximately 10 minutes, or al dente. Once the pasta is cooked, drain, and add the pasta back to the pan and get ready to boogie. The sauce should be close to being done. Add 1 1/2 cups of parmesan cheese. Now the sauce is coming together. Add the sauce to the pasta and toss.
If you want to do what I did, here is the skinny. While the sauce was cooking, I added a cup of frozen peas. I precooked six slices of bacon, and roughly chopped. I topped the dish with the bacon and basil. TRUST ME…. This one is a keeper.