Fettuccine Alfredo is a decadent pasta dish made from fettuccine pasta tossed with parmesan cheese, cream, and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was created by a chef who worked at the Alfredo alla Scrofa restaurant in Rome. As a variation, I like to add to the sauce a couple of tablespoons of Dijon mustard, a half cup of sun-dried tomatoes, a cup of sauteed mushrooms, a half-cup of chopped fresh basil, and serve it over grilled chicken.
- ½ cup butter
- 2 cups heavy cream
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black powder
- 12 ounce box fettuccine pasta
- ¼ cup grated Parmesan cheese
- 1/8 teaspoon freshly-ground nutmeg
Melt the butter in a medium saucepan over medium heat. Add the cream, garlic powder, and pepper and simmer for 10 to 12 minutes or until thick. At the same time, bring 4 to 6 quarts of water to a boil and add the pasta. When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese and nutmeg. When the pasta is cooked, drain it. Serve the pasta on plates with Alfredo sauce poured over the top. Serves 2-3.
