I am the family cook. I love it. And it allows me to avoid doing dishes. And I blog about my interests. So here is my favorite recipe for fettuccine alfredo. It’s so easy, and my family and I love it. I believe I swiped it from the Richmond Times-Dispatch many moons ago. I recommend drinking a nice Italian chianti while you cook it. Or a cold beer will do. 😉
Makes 6 servings.
- 2 9-ounce packages fresh fettuccine pasta
- ½ cup (1 stick) butter, cut into small pieces
- 3¼ cups (about 8 ounces) grated Parmesan cheese
- Ground black pepper, to taste
Heat the oven to 200°. Place a large oven-safe serving bowl in the oven to warm.
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. When the pasta is finished, reserve ¾ cup of the cooking water, then drain the pasta.
Remove the bowl from the oven. Place the butter in the bowl, then add the pasta. Using tongs or 2 wooden spoons, toss the pasta, melting the butter and mixing it with the pasta.
A bit at a time, add the cheese and the reserved pasta cooking water, continuing to toss until all of the cheese is added and melted. Season with pepper.
Nutrients per serving: 640 calories, 36 grams protein, 46 grams carbohydrate, 35 grams fat (49 percent total calories), 135 milligrams cholesterol, 2 grams fiber, 1,106 milligrams sodium. — Recipe adapted from Issue 120 of Saveur magazine