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Fettuccine Alfredo
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Tracy Riggs
Aug 4, 1998, 3:00:00 AM8/4/98
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FETTUCCINE ALFREDO
Source: Colorado Cache Cookbook (The Jr. League of Denver, Inc., 1980), p216.
Serves 6
1 pound fettuccine noodles, cooked al dente
1/4 pound butter (don't substitute margarine! or anything else, for that
matter....)
1 egg yolk
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese (must be freshly grated, none of that
cheese-from-a-can stuff....)
Salt and freshly ground pepper to taste (again, you'll be much happier with the
freshly ground stuff...)
Cream butter until fluffy. Add egg yolk and cream and beat constantly while
adding cheese a Tablespoon at a
time. Put drained noodles in large heated serving bowl. Add cheese mixture to
fettuccine and season as desired with salt and pepper. Prepare just before
serving as it should be served immediately.
Notes: Of the many Fettuccine Alfredo recipes I have tried, this seems to me to
be the simplest and best. And because it *is* so simple, it's really
important to use the best, freshest ingredients you can get your hands on....
There just isn't anything *there* to cover up less than great ingredients.
Also, take care with the pasta... It needs to be as hot as possible when you
add the sauce, so that the heat will cook the egg.
Variation: Excellent with spinach or tomato pasta instead of white. Also good
with a bit of *good* ham, either chopped or shaved, and a few fresh, lightly
steamed peas added.
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting. Please read the FAQ posted on Mondays. Recipes/requests
go to rec...@rt66.com; questions/comments to tfdp...@acpub.duke.edu.
Please allow several days for your submission to appear.
Source: Colorado Cache Cookbook (The Jr. League of Denver, Inc., 1980), p216.
Serves 6
1 pound fettuccine noodles, cooked al dente
1/4 pound butter (don't substitute margarine! or anything else, for that
matter....)
1 egg yolk
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese (must be freshly grated, none of that
cheese-from-a-can stuff....)
Salt and freshly ground pepper to taste (again, you'll be much happier with the
freshly ground stuff...)
Cream butter until fluffy. Add egg yolk and cream and beat constantly while
adding cheese a Tablespoon at a
time. Put drained noodles in large heated serving bowl. Add cheese mixture to
fettuccine and season as desired with salt and pepper. Prepare just before
serving as it should be served immediately.
Notes: Of the many Fettuccine Alfredo recipes I have tried, this seems to me to
be the simplest and best. And because it *is* so simple, it's really
important to use the best, freshest ingredients you can get your hands on....
There just isn't anything *there* to cover up less than great ingredients.
Also, take care with the pasta... It needs to be as hot as possible when you
add the sauce, so that the heat will cook the egg.
Variation: Excellent with spinach or tomato pasta instead of white. Also good
with a bit of *good* ham, either chopped or shaved, and a few fresh, lightly
steamed peas added.
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting. Please read the FAQ posted on Mondays. Recipes/requests
go to rec...@rt66.com; questions/comments to tfdp...@acpub.duke.edu.
Please allow several days for your submission to appear.
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