Fettuccine Alfredo
Fettuccine Alfredo. A classic. A Sunday classic. Plain and simple pasta…but the secret…it’s creamy without the cream. Topped with arugula and red pepper flakes for a little color and a little spice. And of course lots of Parmesan cheese. And don’t forget your Sunday glass of wine ;)))
Another Sunday and another Sunday classic that I cannot believe we haven’t shared our recipe to before. If you don’t love a plain and simple fettuccine Alfredo…I'm sorry but you’re definitely missing out on something here.
This recipe is about as simple as it gets. And recently we have changed our fettuccine Alfredo recipe, so we really want to share it with you guys. Because the secret to this simply delicious dish? It’s extra creamy without the cream. The creaminess all comes from a mixture of butter and parmesan. It’s how it originated in Italy. When the dish came to America the cream was then added. But here you have the authentic fettuccine Alfredo.
And with the end of yet another weekend comes the Sunday scaries once again. But at least the weather is getting nicer and the whole summer season is upon us so that is definitely something to look forward to. And next weekend we are planning for another beach weekend…and I am especially hoping the sun is shining and the temperatures are warm. Maybe…just maybe…I can start working on my tan ;)))
Ingredients
1 pound fettuccine
8 tablespoons butter
1/2 cup parmigiano reggiano
salt and pepper
1 cup arugula for serving
Directions
Cook the pasta. Drain, saving 1 1/2 cups cooking water. Place the pasta back into the pot. Add the butter and cook over low heat. Stir until the butter is almost melted and add the parmesan. Add cooking water until a creamy consistency forms. Season with salt and pepper.
Serve topped with arugula.
