Sunday, August 5, 2007

Best. Alfredo. Ever.


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*


Fettuccini Alfredo
From Giada de Laurentiis, modified ever so slightly
*Serves 6-8*

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.

4 comments:

Carrie said...

This looks great, I will have to try this, I am still looking for a great alfredo recipe!

Renea said...

That's something I've never made but have always wanted too.

Lisa Kendrick said...

I'll have to try this recipe since DH's favorite foods are those with alfredo in it.

Great blog!

Sammygirl101 said...

I really liked this recipe :):). While I was making it my b/f decided he wanted chicken in it and grilled up some garlicy chicken and it really hit the spot!! I served it with salad and garlic bread. we both loved it!!