Friday, July 24, 2009

Fettucine Alfredo: A forbidden love

I'd like to call this photo "My Undoing." I really, really wish I could pretend to care about calories and being healthy and grains and being a good person. I really do. And I'm better than I used to be. But when I come home starving, faint from hunger, the only thing I ever want is fettucine alfredo. I want that comforting, warm, full feeling that only thick, slippery strands of pasta doused with butter and cream and cheese can provide. 

So that said, don't judge. I'm still growing up; in 10 years this blog may be exclusively about eggplant.

In case you didn't know, alfredo sauce is stupid easy. I'm not saying mine was perfection, but it's so easy I can't believe they sell it in a jar. (Plus that jar alfredo tastes like some weird creamy Italian dressing to me.) 

Here's what you do: melt 2 tablespoons of butter, then add 1 cup of whipping cream, pepper and salt.

Bring to a boil. It will look like a science experiment gone wrong. It will look like a monster, bubbling from the depths. But it's okay. Let it thicken, then take it off the heat and stir in 1/2 cup of grated parmesan.

A word on that parmesan action: make sure to declump your parmesan BEFORE doing this. I did not, and I had big lumps of parmesan clinging to my pasta. 

Top with parsley! Ta-da! Fettucine alfredo for half the cost of a trip to Olive Garden!

That said, mine was a little salty for my taste and probably could have used more cream and less cheese. But it still tasted good, even if my pasta was a little too al dente. I would recommend making it home over buying the bottled stuff; whipping cream comes in such small containers, it's cheaper to buy that than buy a ready-made jar. Plus, it takes about the same amount of time it takes to make the pasta, so it's not like the jar stuff saves you any precious time. 


Joe said...

One day when you feel like splurging a little, you should buy one of those super-pricey wedges of parmigiano reggiano and and use that instead of the powdery stuff, or even just some REAL grated parmesan. At some Food Lions they carry these little plastic containers of shaved parmesan, which is great for stuff like this (or salads, or for melting on bread).

Elizardbeth said...

Joe's right. It may turn out less salty that way.
Try a sprinkle of nutmeg next time. Peas go surprising well with this.
Also, if you really want to beckon death a little closer, chunks of ham. Mmmmm.

Amber said...

I have the shaved parmesan, but since the recipe called for the grated type, I figured I'd trust them on the first try. I think the saltiness was because I put in too much salt. lol.

Joe said...

Yeah, what is it with nutmeg and cheese? They go together super well.