Ok, that title might be a bit of a stretch. However, tonight I did make what was by far, the best Fetuccini Alfredo I've ever had - either home made or in a restaurant. I can't imagine finding a better one. It even got a "wow" from my only-red-sauce-loving husband. So, thank you, Giada de Laurentiis, for giving me what just might be the most fantastic Fetuccini Alfredo on the planet.
*Picture taken from foodnetwork.com*
From Giada de Laurentiis, modified ever so slightly
18 ounces fresh fettuccine
2 1/2 cups heavy cream (fat-free half & half worked fine, just was a TINY bit thin)
1 tablespoon lemon juice
1 clove garlic, minced
12 tablespoons unsalted butter
2 cups (generous) grated Parmesan
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain.
Stir the cream and the lemon juice in a heavy large skillet to blend. Add the butter and garlic and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the Parmesan to the cream sauce in the skillet. Add the salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
If sauce is too thin, add a cornstarch/water mixture.
Top with freshly grated Parmesan cheese.