I asked Robber to make me some fettucine alfredo with chicken for Valentine's Day because it is one of my favorite foods. I must admit that I was looking for something with a little more sauce to noodle ratio and perhaps a little thicker or whatnot, but I will tell you that this fettucine was really, really good and I gobbled down the leftovers like crazy. So even though it wasn't quite the noodles swimming in thick white sauce I had imagined, I think I am ready to give up that vision in favor of this more classic, restrained but definitely delicious sauce.
Multiple reviewers on Epicurious note that you can substitute half and half for the cream to cut calories, recommend adding garlic (or other flavorings), suggest using whole wheat pasta, and add a variety of other vegetables or meats in with the sauce to make a meal.
Ingredients:
8 to 9 ounce egg fettuccine in nests
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano
Directions:
1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Multiple reviewers on Epicurious note that you can substitute half and half for the cream to cut calories, recommend adding garlic (or other flavorings), suggest using whole wheat pasta, and add a variety of other vegetables or meats in with the sauce to make a meal.
Ingredients:
8 to 9 ounce egg fettuccine in nests
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano
Directions:
1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
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