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.
