Classic Fettuccine Alfredo Pasta
"This is a modified version of the Fettucine Alfredo recipe in the new Joy of Cooking. It's very rich and I highly recommend using the best ingredients you can get."
photo by diner524
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2-3
ingredients
- 8 -10 ounces pasta (the kind in the refrigerator section of the store is best since it cooks much faster, in about 3 min)
- 3⁄4 cup half-and-half
- 3⁄4 cup parmesan cheese, grated (NOT the dry Kraft kind!) or 3/4 cup shredded parmesan cheese (NOT the dry Kraft kind!)
- 1 garlic clove, minced very fine
- 1⁄4 cup butter
- fresh-grated black pepper
- salt
directions
- Boil water for pasta.
- In a large frying pan (a steep-sided wok is ideal) melt butter on very low heat.
- Start cooking pasta.
- In frying pan, combine half and half, Parmesan, garlic, salt and pepper with melted butter.
- Mix thoroughly and turn the heat up to medium (just hot enough to begin melting cheese).
- Pasta should be nearly done by now; drain and pour into frying pan with sauce ingredients.
- Toss together and serve immediately.
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Reviews
-
We made this to go along with some grilled chicken and it was delicious!!!! Five stars from the whole family!!!! I followed the recipe as written, using the shredded parmesan cheese, which I think makes the difference from a 5 star rating and those who rated it a one star. Do not use Kraft grated parmesan cheese!!! Thanks Sass for another great recipe that will be used often, as it is so simple!!! Made for Spring PAC 2008. -
The sauce turned out grainy and lumpy. I like a smooth alfredo sauce. The one thing that drew me to the recipe was that it was "lower" in fat than the others. Just didn't turn out to be a winner. -
I used Romano block cheese. Not sure what the deal was but I expected creamy or a smooth sauce. I didn't get that at all and the flavor was way strong. Maybe the cheese or I over cooked it?? -
I tried dis deesh but it has lacking in cheese. My family have italy before people. I live in Milano. I can know how Fettucine Alfredo tasting like. -
Delicious. The recommendation to avoid the shredded Kraft is very helpful. I've made this several times and it came out delicious. When I tried it with the shredded Kraft parmesan it did not melt right or have the right flavor.
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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
