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Fettuccini Alfredo

FETTUCCINI ALFREDO
Yield: two servings
See Abbreviations if needed

·   4 oz       packaged fettuccini or a “one egg batch” of freshly made
·   8 oz       table cream (half and half is OK too)
·   2           garlic cloves, pureed
·   dusting   freshly grated nutmeg
·   S/P
·   3/4C     Parmigiano Reggiano, grated

1.  Make or buy fettuccini
2.  For the sauce:
     ·  Place cream in a large sauteuse and begin reduction with low heat 
     ·  Add garlic, nutmeg and S/P
     ·  Reduce by about 1/3rd.  WATCH THE COLOR. Allow cream to darken only slightly
     ·  Taste and set aside 
3.  Cook pasta in a large pot of salted water
4.  Taste for doneness (el dente)
5.  Drain pasta and place in re-fired sauce 
6.  Toss to combine pasta and sauce
7.  Add cheese toss again and serve onto heated plates
Notes:  Always add pasta to the fired sauce, not sauce to the cooling pasta.  (Pesto sauce is the exception)
            For Fettuccini Carbonara:  Add large diced sautéed pancetta, bacon or soppressata to the sauce.
 



 

 

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