Fettuccine Alfredo – ribbons of curly fettuccine smothered in silky cream, butter, garlic and Parmesan cheese. Making a simple, yet delightfully rich sauce, that is full of flavour.
Firstly, I must apologise for not posting on Friday last week, I’m in the middle of moving house and taking the plunge of moving in with, Coach. Combining two houses into one is hard enough, add in 35C degree heat and it soon becomes unbearable. Like most people, moving day or moving week becomes a feast of takeaways as most things are packed, or in my case, just too darned tired and hot, to cook.
However, given that I’ve been on my own and feeding one on takeaway’s for a week is, well somewhat financially manageable, feeding four soon becomes super expensive. So I thought it best to hit the budget friendly foods and cook up a big pot of Fettuccine Alfredo, that way we have a couple of days of leftovers as well. Not too mention, the kids absolutely love it!
This recipe is really easy, however, because of it’s simplicity, it does pay to take a little time and effort and invest in the best ingredients you can afford. But before you say, Parmesan is just Parmesan whether it’s freshly grated or comes out of a packet, let me tell you, it’s not. There is a big difference in flavour with pre-grated and freshly grated, and if you can afford it, buy a block from the cheese/deli section of your supermarket and hop to with a bit of elbow grease and grate your own. The rewards will be worth it.
- 500 grams curly fettuccine
- 2 cups parmesan cheese freshly grated
- 3 cloves garlic minced / finely grated
- 2 cups thickened cream
- parsley to serve
Prepare the fettuccine as per the packet instructions. Drain well.
Grate the Parmesan cheese and garlic.
Pour out one cup of cream and whisk in one egg yolk.
Pour out the other cup of cream and set aside.
In a large frypan over a medium to high heat, add the butter and allow to melt. Once nearly melted, add the garlic and stir to combine.
Add one cup of cream and stir or whisk to combine with the garlic butter and the other cup of cream and continue to whisk for 30 - 40 seconds until combined.
Once bubbles are just starting to form on the surface, add the cheese, a handful at a time and whisk until dissolved.
Add the drained pasta to the sauce and stir through until, the Fettuccine is completely coated with the sauce.
Serve. Sprinkle some freshly grated Parmesan and parsley.