Wednesday, February 27, 2008

Fetuccini Alfredo

If you're in a hurry or just plain like Alfredo Sauce, here's a easy and very quick version that you can do anytime....
Fetuccini (or any pasta) Alfredo.-
1 lb Fetuccini or?
1-2 tbl butter
1-2 cloves garlic, pressed
1 1/4 cup crema or whipping cream
360 grms finely grated Parmesan Cheese ( or similar, fresh grated)
salt & pepper
Parsley, chopped
Cook the pasta and reserve, covered so it doesn't dry or get cold. In large pan, melt the butter over med heat and add garlic (don't allow to burn). Put cream, cheese, salt and pepper in and stir continually (preferably with a wooden spoon) to avoid lumps (or a wire whisk too, gently). Reduce heat to low while you put pasta in colander and discard water (never rinse pasta in water), put pasta in sauce and mix to combine. Note: I do all sorts of things to this recipe since it's so simple and quick, it's all optional: shredded chicken (even left over rotisserie chicken), meat, shrimp, strips of zuchinni, squash blossoms, poblano strips and onion, capers, black olives, ham and peas, use it with tortellinis instead with the ham and peas Florence Style, the list is endless.....

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