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Wednesday, February 18, 2009

forget resolutions: eat more fettucine alfredo

fettucine alfredo

Leave it to Marcella Hazan to finally clear it up for me: this famous pasta is actually called "all-Alfredo" after a restaurant owner in Rome. She simply calls it "cream and butter sauce" in her Essentials of Classic Italian Cooking. This is my ultimate comfort food, since the process of making homemade pasta is so cathartic to me, and nothing is more reassuring than creamy cheesy sauce. Just be sure to do about 10 extra miles on the treadmill the next day...

Grocery list: 1 pound fresh pasta (or 1/2 pound dry), 1 cup heavy cream, 2 T butter, 2/3 grated parmesan, nutmeg.

butter and cream for alfredo base

In a large saucepan (one that would fit the cooked pasta), heat 2/3 cup cream and the butter over medium heat. Allow to cook until the butter has melted and they just start to thicken, about one minute. Cook the pasta to al dente (2-3 minutes for fresh pasta; follow package directions for dried).

mixing in fettucine to alfredo base

After draining the pasta, transfer it to the pan with the butter and cream, and turn the heat to low. Toss the pasta to completely coat it with the sauce.

parmesan and cream for alfredo

Add the last 1/3 cup cream and all the parmesan, a generous pinch of salt, fresh cracked pepper, and a tiny speck of grated nutmeg. Continue to toss until the parmesan is melted and the pasta is thoroughly coated.

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