Nov 09 2009
I am always on the look-out for a good fettuccine alfredo recipe that doesn’t require me to open a canned or a bottled ingredient. Recently I came across a recipe from The Pioneer Woman and it not only looked delicious, but simple – four ingredients plus salt and pepper – so there’s not too much to mess up.
I do have to say that it was tasty, but I also have to say that I had such terrible indigestion after eating it….
It is rich, and creamy, and thick, and heavy..and good. But, if you’re like me and have a sensitive stomach to high fat/oil foods, then I recommend you stay away…because just one bite will not be enough.
The Pioneer Woman has a great pictoral depiction on how to make this recipe. For those of you who want the short version (minus step-by-step photos)…here it is:
1 Tablespoon Salt
500 grams Fettuccine
112 grams Butter
1 Cup Whipping Cream
to taste: Salt and Pepper
2 Cups freshly grated Parmesan Cheese (not from a can!)
To cook fettuccine, bring a large pot of water to a boil and add 1 tablespoon of salt and then add fettuccine. Once the fettuccine has loosened and submerged under the water continue to boil for 2 minutes. Then, turn the heat off, place a lid on, and let sit for 10 minutes. It will be perfectly done. Remove some pasta water (about 1 cup) and set aside.
In a large saucepan, add the cream and butter and cook on medium until butter has melted. Season with salt and pepper.
Place half of the grated Parmesan cheese into a large serving bowl and pour the warm butter mixture over it.
Drain the pasta and place in the bowl right away. Toss with tongues and sprinkle with the rest of the Parmesan. Continue to toss until well combined. Thin it out with pasta water if it is too thick – a little at a time.
Serve immediately. Makes 6 servings.
I highly recommend serving this with a nice salad with a citrus-based salad dressing to help cut the grease.