Saturday, February 15, 2014

Fettuccine Alfredo

 
Finally back with a blog post.  Keeping up with the pasta theme that I had going, I made 
Fettuccine Alfredo.  And on National Fettuccine Alfredo Day no less!  Talk about great timing (great timing when I made it, which was last Friday-week late sharing). Fettuccine Alfredo is traditionally made with cheese and butter, these two items together form an emulsification when the cheese begins to melt.  Now, once Fettuccine Alfredo gained popularity in the United States and over the years the dish has changed slightly, but the idea is still the same. 
 
 
In an attempt to make the dish cost less, over the years there have been many variations done to the traditional butter and cheese sauce.  Cheaper cheeses were used, cream added, flour used as a thickener; we've seen ingredients added such as broccoli, chicken, shrimp, or any other combination.  The popularized American version is usually made with cream added to the butter and cheese mixture.  And luckily with an increasing availability to Italian cheeses were starting to shy away from the powdery cheaper parmesan cheese and indulging in Parmigiano-Reggiano. 
 
 
 Next time your at the grocery go ahead and skip the jarred Alfredo sauce and give this creamy pasta dish a try.  Find a day and bust out your rolling pin, pasta roller or trusty bottle of wine and get your Fresh Pasta Dough made and try out this Fettuccine Alfredo you'll be happy you did.  You know, grab the wine anyway-whether you use it or not when your all done pour yourself a glass (or two) and enjoy. 
 
 
 
Fettuccine Alfredo
Ingredients:
1 pound dried fettuccine or Fresh Pasta
6 tbsp. butter
1 shallot, minced
4 garlic cloves, minced
2 cups heavy cream
1/2 cup grated Parmigiano-Reggiano
Kosher salt
Freshly ground black pepper
Parsley to garnish
 
Directions:
1.  Cook the fettuccine in a heavily salted pot of boiling water.  Cook until the pasta is al dente and then drain.  Reserve some of the cooking liquid for later use.
2.  Meanwhile, melt the butter in a saucepan over medium-high heat.  And in the garlic and shallots and sauté until tender and aromatic.  Add the heavy cream and bring to a boil.  Cook about 5 more minutes, until your sauce has reduced slightly.
3.  Add your cooked pasta to the sauce and top with cheese and toss to coat.  If your mixture get to thick, add in your reserve cooking liquid to help loosen it up.  Season with salt and pepper to taste. 
4.  Top with parsley and more cheese if desired and serve immediately.