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Post by Lady Winter Wolf on Sept 5, 2007 22:51:58 GMT -5
The problem with most alfredo sauces is not the actual recipe, but using cheap ingredients. Don't use the pregrated parmesan cheese you find in plastic tubs or glass containers; buy a hunk of the good stuff and grate it yourself. Also, remember to stir the sauce occasionally to keep the ingredients from separating, as you are combining cream and butter with lemon.
Fettuccine Alfredo
Ingredients:
1 lb. fettucine noodles 2 1/2 cups heavy cream 1/2 cup fresh lemon juice 12 tablespoons unsalted butter 2 cups grated Parmesan 2 teaspoons grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper
Preparation:
Cook the pasta in a large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat, just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the remaining 1/2 cup of cream, Parmesan, lemon zest, nutmeg, salt, and white pepper to the cream sauce in the skillet; stir to keep sauce from separating. Add the pasta and toss return the skillet to low heat until the sauce thickens slightly, about 1 minute. Occasionally toss the pasta.
Serves 4.
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