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Fettuccine with Alfredo Sauce -2

YOUR HEART WILL LOVE THIS DISH—provided that you prepare it only for special occasions. It's rich, smooth, and filling—butterfat does that. It's also one of the easiest homemade alfredo sauces to prepare, a classic example of 'fast food' you can prepare in your kitchen. To convert the recipe to a lower-fat dish, reduce each of the sauce ingredients by one-third while using the same amount of pasta. Then, in the last step of making the sauce, mix in about 1/4 cup of pasta cooking water. Make sure that the drained pasta remains moist when combined with the sauce. For a recipe with slightly less richness, try my Alfredo Sauce—1.

Total time about 40 minutes. Serves 4.

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Jerry's Recipes
  • Fettuccine or tagliatelle
  • Garlic
  • Heavy cream
  • Half-and-half
  • Nutmeg
  • Parmesan cheese

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare the sauce
1
In a non-stick sauté pan, melt the butter then add garlic and sauté briefly until fragrant (1-2 minutes)
  • 3 tablespoons unsalted butter
  • 1 clove garlic, minced

2
Stir in and bring to gentle boil, stirring constantly; then reduce heat to simmer and cook, uncovered, until sauce thickens (3-5 minutes)
  • 1-1/4 cups (10 oz) heavy cream
  • 1 cup (8 oz) half-and-half or light cream
  • 1/2 teaspoon salt
  • 1/8 to 1/4 tsp ground nutmeg
3
Stir in
  • 2/3 cup Parmesan cheese, grated (about 1 oz)


Finish the dish
  • Drain the pasta (leave noodles slightly wet) and put it into a heated serving bowl.
  • Pour the sauce over the pasta and toss gently until pasta is evenly coated.
  • Serve on heated plates.
  • Sprinkle servings with fresh ground black pepper and fresh grated Parmesan cheese

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