Queen Bee Eats for a Day

Fettucine Alfredo – Quick and Easy March 23, 2009

Filed under: Recipes & How-Tos — queenbeeeatsforaday @ 1:22 am


It’s funny that the things you didn’t love growing up kinda grow on you as an adult.  A few years ago, I had such a craving for fettucine alfredo and decided to learn how to make it.  Looking back at my years at home, my mom would make this dish and I would dread it.  Today, while it’s still not my favorite Italian dish, it ranks quite high.

It’s super simple to make and chances are, you already have everything you need in the pantry and fridge.  It is the perfect dish to make when you don’t feel like cooking but you also don’t feel like any take out.  Give it a shot!  You’ll be ready to eat in less than a half hour.


The Ingredients:

  • 1 pound dried fettuccine
  • 6 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • A pinch of nutmeg, optional
  • Fresh parsley, for garnish, optional

before-tossThe Directions:

1. Bring a large pot of salted water to a rapid boil. Cook the fettuccine until al dente. When the pasta is done cooking, drain it and reserve 1/4 cup of the pasta cooking liquid.

2. As the pasta cooks, melt the butter in a medium saucepan over medium-high heat. When the butter is melted, add the shallots and sauté until tender.

3. Add the heavy cream and bring the mixture to a boil. Add the nutmeg here if you choose to.

4. Cook the cream mixture, stirring occasionally, until sauce has reduced slightly, about 5 minutes. Remove from the heat.

5. Put the pasta, along with the reserved cooking liquid, back into the pot it was cooked in. Heat this over medium-high heat.

6. Add the butter-cream mixture to the pasta and half of the grated Parmesan-Reggiano. Toss to coat. Season with salt and pepper.

7. Sprinkle with remaining Parmesan-Reggiano and garnish with parsley.

Serve immediately. This recipe yields about 4 to 6 servings.



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