Potato Rice and Grain Recipes

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,

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

For Fettuccini Carbonara:  Add large diced sautéed pancetta,
bacon or soppressata to the sauce.

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