One evening last week I was looking for a side dish to serve with chicken I was going to bake in the oven.
Earlier in the week I had purchased sweet cream and real butter for a new fettuccini alfredo recipe I had run across and wanted to try.
Having several other fantastic fettuccini recipes already on file, this one appealed to me because it had only three base ingredients in addition to the pasta and the sauce didn’t require a lot of simmer time and stirring attention.
The recipe called for heavy cream, but on checking the carton discovered I had acquired the regular version, but I used it anyway.
I started by melting the butter in a small skillet over low heat, then adding the cream and a pinch of salt and pepper.
You can use the regular black pepper instead of the white, but when I prepare cream sauce type recipes, I prefer using the white just from an eye-appealing presentation standpoint.
I had my pasta cooking at the same time so everything would be ready when the chicken in the oven was ready to eat.
I did just as the recipe stated. I placed half of the freshly grated parmesan in the bottom of a large serving bowl and poured the hot sauce over the top. I stirred quickly, which thickened the sauce up a bit.
Then I poured the hot drained pasta in and the rest of the Parmesan over the top and gently stirred again. There was still liquid from the sauce present but the longer the fettucini melded the thicker it became.
My suggestion would be instead of serving it immediately, to let it rest in a warm place for about five minutes, then stir and serve.
As for flavor, I thought the end result was delicious. There is no garlic in the recipe so for those of you who like that flavor you may think it bland, but all in all, it was very mild, parmesan tasting and about perfect.
When I prepare it again, which i definitely will, because it took no time at all, I plan on adding grilled chicken cubes or sauteed shrimp.
Until next time, from my kitchen to yours happy cooking.
1 pound fettucine noodles
1 stick butter
1 cup heavy cream
Salt and white pepper
2 cups freshly grated Parmesan cheese
Cook the pasta according to package directions.
In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper to taste. Place half of the Parmesan cheese into the bottom of a large serving bowl. Pour the warm butter/cream mixture over the top.
Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine. Serve immediately as a main course or accompaniment to meat or salad.