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Fettuccine Alfredo



Recipe Info


Difficulty: Easy
Mess Level: Moderate
Yield: 4 Servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients


  • 1 lb Fettuccine Noodles
  • 2 ½ Cups Heavy Cream
  • 4 Large Cloves Garlic
  • 3 oz Parmesan or Romano Cheese
  • 3 oz Muenster or Provolone Cheese
  • Grapeseed Oil
  • ½ Cup Dry White Wine (Optional)
  • Salt To Taste
  • Pepper To Taste
  • 2 Tablespoons Parsley

Directions


  1. Fill a large pot with plenty of water and add salt until it tastes like the ocean, then bring it to a boil.
  2. Mince the garlic cloves finely and shred the cheese on the smaller holes of the grater. Finely chop the parsley.
  3. Cook the pasta according to the package directions. Make sure not to overcook it or you will end up with mush.
  4. When the pasta is cooked, drain it and run cool water over it briefly until it’s cool enough to touch. Coat the pasta with oil, use your fingers to pull it up and make sure all the noodles are coated.
  5. In a large cast iron or saute pan, add one tablespoon of oil and heat to medium-high. Add the garlic and saute until fragrant, about one minute.
  6. Add the white wine and let it boil away almost completely, then add all the heavy cream. Bring the heavy cream to a simmer, keep an eye on it so it doesn’t boil over and stir it occasionally. If it seems likely to boil over reduce your heat and stir like mad until it calms down.
  7. You do need to see bubbles though or the cream will never reduce.
  8. Reduce the cream by half, it should be thick enough to coat the back of a spoon and hold a line when you run your finger down it.
  9. When the cream is ready, turn off the heat and add the shredded cheese one handful at a time while stirring constantly.
  10. Taste the sauce and add salt and pepper as needed. Then add the pasta and toss with tongs until it’s all coated. Serve garnished with chopped parsley and more cheese if desired. Enjoy!

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@CleaverCooking
@CleaverCooking

Savannah Says...


  1. Why do my cheese sauces turn gritty sometimes?

    1. Take your time!
      This happens when you introduce the cheese to an abrupt change in temperature. This is why you want to turn off the heat before adding the cheese and then stir while the cheese is being added so it can melt gradually.
  2. How do I keep my pasta warm after running it under cold water?

    1. Don't give it the cold shoulder...
      Stop when the pasta is cool enough to handle, not cold. Toss it with the oil so it doesn’t stick, then if you’re still worried you can put it in a dish in the oven at 170 Fahrenheit until the sauce is ready.
  3. Why should we salt the water?

    1. Noodles aren't suppose to be bland...
      This is the easiest way to flavor your pasta. The noodles absorb the salty water giving them an extra boost of flavor which they need because the heavy cream absorbs a lot of salt.
  4. Why do you use muenster cheese?

    1. Muenster is not a monster!
      To give it a better texture, parmesan doesn’t melt quite as smoothly and the muenster has some bite while adding a velvety texture. But you can really use any cheese you like. Heck use only cheddar and you have gourmet mac n cheese!

Ramblings of a Line Cook

This has been one of my favorite dishes since I was a snaggle-haired, chubby little kid. The cheesy, creamy goodness over pasta was just all I had ever wanted out of life. Sometimes my parents would order Olive Garden on a Friday night and as Sadie, my older sister and I became older we were allowed to place an order to share while watching The Great Mouse Detective or A Bugs Life.

We laboriously poured over the fold-up, Olive Garden takeout menu and always came to the same conclusion. We wanted that round, foil dish of fettuccine alfredo, breadsticks, and the side salad.

Dad would go pick it up and then we’d scootch in front of the old, tube tv on our bellies and sop up the sauce with the butter-laden breadsticks with our eyes glued to the screen. It was a real treat and I could have eaten that pasta for three meals a day, seven days a week.

As I grew older I would order Fettuccine Alfredo at any restaurant that offered it. As my palate advanced, I realized how many people were doing it poorly and you’d end up with a bland, sticky mess of noodles usually accompanied by some dried out chicken.

So I’ve created a recipe that is so simple it’s almost as shocking as the amount of heavy cream you’re going to use. Don’t gasp about it, just embrace it. Because we all need comfort food on occasion and this Fettuccine Alfredo is the mother of all comfort food.

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