Nick's Fettucine Alfredo
Nick's Fettucine Alfredo
1 pound fettuccine, tagliatelle or the pasta of your choice
6 Tablespoons (3/4 of a stick) unsalted (regular OK) butter, at room temperature
3 Tablespoons Extra Virgin Olive Oil
minced garlic to taste
optional - 12 oz sliced mushrooms
1/2 cup grated Parmigiano Reggiano (Parmesan), at room temperature,
1/2 cup grated Pecorino Romano cheese
plus extra cheese to pass at the table
1 cup heavy cream, very lightly whipped
1/4 cup parsley, oregano, basil or combination, fresh
Salt and freshly ground pepper (use white pepper if you have it) to taste
SET 6 to 8 cups of salted pasta water to boil.
TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on
very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), dry may take up to
10 minutes, so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added
directly to the warmed and mixed ingredients in the pan.
In a pan large enough to hold all the pasta , melt the butter over low heat. Add the Extra Virgin OliveOil, then the garlic and simmer 'til
transparent. [see mushroom variation below] ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a
wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the heavy cream here, add the rest just at the end before you add the pasta.)
ADD slowly the grated cheese as you continue stirring or whisking. COOK the pasta. ADD salt and pepper to taste. If you used regular (salted) butter,
you won't need as much salt. ADD the cooked and drained pasta. Mix well with a wooden spoon. TURN into a warmed serving bowl, or directly onto warmed
plates. (Top with parsley, etc.)
PASS grated Parmesan at the table.
Mushroom variation: Add 12 oz of sliced mushrooms with the garlic when simmering.
The fettuccine should either be freshly made and as thin as possible, or, if store bought, the best fresh (preferably not dry), thinnest pasta you can
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