Recipe: The Best Fettuccine AlfredoPosted: July 31, 2013
I know, I know, “The Best” is a big claim and it’s all relative right? Well let me explain…if you love runny milky Alfredo, this recipe is not for you. If you love the peppery thick stuff that comes from a jar of Ragu…also not for you. This Alfredo sauce is my idea of Alfredo perfection, and although the idea of perfection is up for debate, I urge you to try this one. It’s so easy, the ingredients are so simple, and it’s so delicious. Sure it’s a heart attack in a bowl, but that’s comfort food at it’s finest, eh?
Creamy, cheesy, zesty, buttery, delicious, I give you:
2 1/2 cups heavy cream
1/2 cup lemon juice***
1 1/2 sticks of butter
2 cups grated Parmesan
salt & pepper*
1 lb of fettuccine**
**(you’ll notice we used ziti…although a firm believer that the perfect combination of noodle & sauce effects taste outcome, I use what’s in my cupboard baby!)
*recipe calls for white pepper, which I usually have and use but black works fine
***Original recipe calls for fresh lemon juice, I think that makes it way too zesty and prefer the fake stuff or the fresh stuff in smaller measurement.
Cook Pasta in a large pot of boiling water (space for pasta makes it less starchy) until it’s mostly cooked but still a little firm…it will finish cooking later in the sauce. In a large skillet or pan, stir 2 cups of cream & the lemon juice to combine. Add the butter & cook over medium heat just until the butter melts stirring occasionally. Remove from heat & add the pasta. After tossing the pasta & sauce, add the leftover 1/2 cup of cream & Parmesan to the skillet. Toss the pasta over low heat until the sauce thickens for about a minute.
Serve & Enjoy.
Recipe Credit: changed & adapted Giada DiLaurentiis original recipe
P.S. Only a few entries for our “Pin it to Win it” giveaways that end Monday…easy to enter & the odds are pretty good ; ) Don’t forget to enter, and stay tuned for more Italian recipes this week : )