I heard this recipe on The Splendid Table a while ago, and I find it is perfect for a simple and quick meal that isn’t (too) unhealthy but has that comfort factor I love so much during the winter months…
… Even though it was 70 degrees outside today. But I digress. This is what Lynne Rossetto Kasper calls “the real fettuccine alfredo,” with some modifications made by yours truly.
The Real Fettuccine Alfredo
1 pound fettuccine pasta (Do you know how difficult it is to find gluten-free fettuccine? I used Hodgson Mill penne with flax seed, by far my favorite GF pasta)
1 stick unsalted butter
1 cup heavy cream
Finely grated parmigiano reggiano cheese (as much as you want!) For the record, parmigiano reggiano is expensive, so I substituted vegetarian parmesan cheese.
Salt, pepper, and garlic to taste
1. Cook your pasta according to box directions.
2. While the pasta is cooking, throw the stick of butter in a saucepan on medium heat.
3. Add the heavy cream once the butter is melted, stir gently to incorporate. Add any spices (garlic, black pepper, etc.) you want, but be careful, this dish is great because of its’ simplicity.
4. Drain your pasta, then add all that buttery creamy saucy goodness to it.
5. To make this meal at least somewhat healthy, I added roasted asparagus spears on top. Cut the tough ends off the asparagus spears, and place on a sheet tray. Drizzle with olive oil, salt, and pepper, then bake for about 10 minutes at 350 degrees or until tender. Lay those spears over the bed of pasta.
6. Sprinkle a generous amount of parmesan cheese on top and eat your little heart out.
Thanks, Lynne, for an awesome recipe!