Fettuccine Alfredo
Recipe Description
This ultimate comfort food is creamy with citrusy notes. Serve as a main dish or pair with your favorite cut of beef.
Italian
Equipments
Measuring Cup
Large Pot
Skillet
Zester
Rasp Grater
Spider Skimmer
Ingredients :
Fettuccine Alfredo
18 ounces of Fettuccine Noodles, Fresh, See fresh pasta recipe
2.5 cups of Heavy Cream
0.5 Cups of Lemon Juice, Fresh, Fresh is always preferred, but bottled lemon juice will work.
12 Tbsp of Butter, unsalted
1 Cups of Parmesan Cheese
1 Cups of Fontina Cheese
2 Tsp of Lemon Zest
0.125 Tsp of Nutmeg, Whole, Fraction measurement is 1/8th
1 to taste of Black Pepper, Ground, Freshly ground is preferred
1 to taste of Salt, Kosher
Nutrition:
Calories:
572kcal
Carbohydrates:
3.6g
Cholesterol:
177mg
Fat:
55.3g
Saturated Fat:
35.1g
Fiber:
.1g
Protein:
18.1g
Sodium:
677mg
Sugar:
.8g
15 mins
Instructions:
-
Cook the Fresh PastaBring a large pot of water to a boil then add salt, then the fresh pasta. Cook the pasta for approximately 4 minutes. Use the spider skimmer to lift the pasta out of the water. This prevents the starches that have sunk to the bottom of the pot to re-coat the pasta. NOTE: Since fresh pasta cooks faster than boxed, heavily salt the water to add flavor.
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Alfredo sauceIn a large skillet, combine the cream and lemon juice. Add butter. Stirring regularly, cook over medium low heat until butter melts. Remove from heat and add the remaining ingredients and the cooked pasta. Cook on low heat until the sauce thickens a bit, approx 1-2 minutes.
9 mins
6 Per Person
Notes:
