Monday, August 13, 2007

Fettucini Alfredo

What a fantastically rich dinner. I decided to go with a pretty basic recipe since it was my first time making it. That's about all I can say about it!

Fettucini Alfredo
(Recipe courtesy of Tyler Florence)

Alfredo Sauce:
1 pint heavy cream - (I did use half and half I didn't want to be too bad!)
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.


  1. That picture is beautiful! My mouth is watering :)

  2. I have yet to find a alfredo recipe I love but I am going to be trying this one!

  3. This looks wonderful!!! Wow, that is a lot of heavy cream. :)

  4. I love fettuchini Alfredo. Haven't had in a long time. You just inspired me to make some!


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