Tuesday, April 17, 2007

Fettuccini Alfredo

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This is one of our new favorites! Celeste, our 11 year old, made this for us a couple of weeks ago and it was SO good that we've made it a permanent menu meal! Give it try.....you'll love it!

Fettuccine Alfredo

18 oz fresh fettuccine (trust me, go fresh!)
2 1/2 cups heavy cream (ohhhh yeah!)
1/4 cup fresh lemon juice
12 tablespoons butter
2 cups freshly grated Parmesan
2 teaspoons grated lemon zest (this really helps to cut through the heaviness of the dish)
Pinch freshly grated nutmeg
Salt and white pepper to taste
(shrimp optional)

Cook the pasta in a large pot of boiling water until tender but still firm to the bite, stirring occasionally, about 3-4 minutes. Drain.

Stir two cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about three minutes. Remove from heat.

Add the pasta and toss. Add remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add lemon zest, nutmeg, salt and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Serve with crusty garlic bread. Enjoy! Serves 6-8.

Photo Credit

8 comments:

  1. Just checking--is this legal? 2 1/2 cups of cream and no public interest group has had a law passed yet?

    ReplyDelete
  2. My alfredo recipe is very similar to this one...we love it, too. Dirk usually makes grilled chicken to go with it!

    ReplyDelete
  3. LOL!!! I'm sure a group will be along soon enough to put a stop to it! Maybe the coffee lovers who are addicted to having cream in their coffee.....fearing that there will be a shortage soon. Oh wait, that would be me......

    Aubrey, next time we'll have to throw some grilled chicken on top! Yummy!

    ReplyDelete
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