So what’s cookin’ at your house?
We’re having Fettucini Alfredo for lunch. Our basic recipe is below. We also will add various food items in Step 3, such as shrimp (or chicken) and broccoli, or bacon, or just veggies. The possibilities are endless!
Do you have any good meatless recipes to share? I’m always looking for something new to try!
Here’s our recipe:
• 1 1/2 cups heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground black pepper
• 9 ounces fresh fettuccine (or boxed, which is what I use!)
• 1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
• 1/8 teaspoon freshly grated nutmeg
1. Bring 1 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes.
2. While the cream reduces, bring 4 1/2 quarts water to a rolling boil, covered, in a large stockpot or Dutch oven. Using a ladle or heatproof measuring cup, scoop about 1/2 cup boiling water into each serving bowl set the bowls aside to warm. Add 1 tablespoon salt and the pasta to the pot of boiling water, cook the pasta until just shy of al dente. Reserve 1/4 to 1/2 cup pasta cooking water (important!), then drain the pasta.
3. Off the heat, stir in the remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper. Then, return the cream mixture to a simmer over medium-high heat, reduce the heat to low. Add the pasta, Parmesan, and nutmeg to the cream mixture. Cook over low heat, tossing the pasta with tongs to combine, until the cheese is melted, the sauce coats the pasta, and the pasta is just al dente, 1 to 2 minutes. Stir in the reserved pasta cooking water. The sauce may look rather thin and runny at this point, but I promise you that it will gradually thicken as the pasta is served and eaten. Working quickly, empty the serving bowls of the water, divide the pasta among the bowls, tossing the pasta to coat well with sauce. Serve immediately.