Boy, howdy! Let me tell you about rolling up my sleeves and diving headfirst into a velvety pool of Fettuccini Alfredo. Oh, sugar! It’s the perfect dish for those days when you’re feeling a bit spaghetti-headed and just need a dollop of creamy comfort.
It starts with the basics, natch. Fresh fettuccini noodles. Ah, but here’s the rub! If you’re insane in the membrane like me, you’ll opt for making them from scratch. Sounds a tad frightening, huh? Well, trust me, once you get the hang of it, you’ll feel like you’re on cloud nine!
Then there’s the iconic Alfredo sauce – a sinfully rich concoction of butter, heavy cream, and Pecorino Romano cheese that will whisk you straight to seventh heaven. And oh boy! It’s not worth cutting corners with those run-of-the-mill shelf stable cream sauces. Besides, at the end of the day, nothing beats the flavor of homemade.
Nevertheless, let me give you a word of caution. Go easy on the salt, folks! With cheese being notorious for its sodium content, you don’t want to end up with sauce saltier than a pirate’s lingo.
And voila! Just stir the sauce and noodles together, sprinkling a pinch of freshly cracked black pepper on top for that added zing. Oh,don’t forget a generous handful of freshly chopped parsley as the pièce de résistance. It’s all about those finishing touches, ya know?
So there you have it, folks! No rocket science, just pure, unadulterated culinary delight. In my book, a happy kitchen filled with laughter and the sizzling sound of food is the bee’s knees. Cooking, after all, is my kinda therapy, and the proof is in the pudding…I mean, pasta!
- Gather your ingredients: 8 oz fettuccini pasta, 2 cups of heavy cream, 1/2 cup of unsalted butter, 2 cups of Pecorino Romano cheese, black pepper, and fresh parsley for garnish.
- Start by boiling salted water in a large pot.
- Add your fettuccini and cook it until it’s al dente.
- In another pot over medium heat, melt the butter.
- Pour in the heavy cream and stir until it starts to simmer.
- Gradually add in the Pecorino Romano cheese, stirring continuously to help it melt and prevent clumping.
- Season the sauce with black pepper to taste — remember we’re skipping the salt as the cheese brings enough of it.
- Once the fettuccini is al dente and the sauce is nice and creamy, transfer the drained pasta directly into the pot with the Alfredo sauce.
- Toss all together on low heat letting the creamy sauce fully clothe each beautiful strand of pasta.
- In case the sauce is too thick, add a bit of the pasta cooking water to thin it out.
- Garnish with some freshly chopped parsley for color and added flair.
- Serve piping hot and be ready to scoop yourself generous seconds!
- Remember, the joy is as much in the cooking as it is in the devouring. Enjoy!
That was fresh!
