As the prophets of meteorologic doom continue to scream warnings of the impending new ice age to descend upon us this weekend, I find myself walking away from the living room and into the kitchen.
I have a need to feed, and to do it at some speed, so pasta is always a good fast meal, now what sauce? My wife opts for jarred red, not my style, but maybe a homemade Alfredo. Asa bonus I have some cooked roast chicken in the fridge, as well as some mushrooms.
Time to cook.
I’ll clean my mushrooms and slice them, thence cook them off in my butter and oil ar the start of this, thence continue with my recipe, up to the point whence I simmer the sauce, and will add in my shredded chicken and let it heat through.
Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese (Italian: pasta al burro e parmigiano). As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the “ceremony” of preparing it tableside was an integral part of the dish
The dish became widespread and eventually spread to the United States, where it remains popular. The recipe has evolved, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. In the U.S., it is often served as a main course, sometimes garnished with chicken or other ingredients. In Italy, meanwhile, fettuccine al burro is generally considered home cooking, and fettuccine Alfredo is generally scoffed at by Italian writers.
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 3 cloves Garlic Peeled, minced
- 2 cup Heavy Cream
- dash White Pepper to taste / optional
- 1/2 cup Parmesan cheese Fresh Grated, more as a topping.
- 1/2 tsp Italian Seasoning
- 1/4 tsp Black Pepper Coarse Ground, Fresh
- 1 box Pasta You Choose.
- Melt butter in a medium saucepan over medium-low heat
- Add the olive oil, swirl to combine
- Add the garlic, seasoning, and cook until fragrant
- Add the cream and pepper, bring to a low simmer. Stirring often
- Add the Parmesan cheese and simmer for 8-10 minutes until the sauce smooth and thick.
- While the sauce is cooking, prepare the noodles according to package directions
- Place cooked/drained pasta into the sauce and toss to coat.
- Serve on heated plates, passing grated parmesan, cracked black pepper, and minced parsley as garnishes.
- Cooked Chicken
- Chopped Ham
- Crumpled Bacon
- Green Peas
- Grated Mozzarella cheese
- Pepper Flake
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