April 10, 2012

Lighter Fettuccine Alfredo

     Hello!  It's Recipe Tuesday and this amazing recipe for Fettuccine Alfredo comes from my favorite food blog, Sweet Pea's Kitchen (here).
     Christina recommends splurging and using fresh pasta and I have to agree, the taste is amazing.  Plus, the fresh pasta will absorb the cream sauce better than boxed pasta.  Aaron also recommends splurging and using a block of Parmigiano-Reggiano from the deli section of your grocery store rather than bagged cheese, the fresh taste can't be beat!


Lighter Fettuccine Alfredo
  • 3/4 cup half-n-half, divided
  • 1/8 tsp ground nutmeg
  • 1 tsp cornstarch
  • 9 oz fresh fettuccine or 8 oz boxed
  • 2 ounces Parmegiano-Reggiano, freshly grated
  • Black pepper
  • Salt
1.  In a 3- to 4-quart saucepan, bring 1/2 cup of the half-and-half, nutmeg, and 1/4 teaspoon salt to a simmer. In a small bowl, whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until thickened, about 1 minute. Cover and remove from heat.


2.  Stir 1 tablespoon salt and the fresh pasta into the boiling water and cook according to package directions.  Reserve 3/4 cup of the pasta cooking water, drain the pasta.


3.  Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the reserved pasta cooking water. Slowly whisk in the Parmigiano. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, divide the pasta among the bowls, and serve immediately.  Top with grated Parmigiano if desired.  Enjoy!



2 comments:

  1. HISTORY OF FETTUCCINE ALL'ALFREDO AND OF ALFREDO DI LELIO CREATOR OF “FETTUCCINE ALL’ALFREDO”
    With reference to “fettuccine all'Alfredo” we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of this recipe in the world known.
    Alfredo di Lelio opened the restaurant "Alfredo" in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of "fettuccine all'Alfredo". In 1943, during the war, Di Lelio gave the local to his collaborators.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo", which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    In conclusion, the local Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and his notes noodles (see also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/)
    Best regards Alfredo e Ines Di Lelio

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  2. this looks very good, tell marie to make it for me

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