Fettuccine Alfredo Sauce Recipe

Fettuccine Alfredo from Scratch in 10 Minutes

Nothing beats pasta when it comes to real fast food. But we’ve become so dependent on jarred sauces, it’s easy to forget how simple it is to dress freshly cooked pasta yourself – there are a ton of options that take less time than it takes for the pasta itself to cook, meaning you can have a real meal on the table in under 10 minutes. 15, if you count the time it takes for your pot of water to come to a boil. Which is a very good thing when you have a hungry brood to feed and very little time in which to do it. Lets face it: most kids adore pasta, particularly the simple, creamy kind. Case in point: fettuccine Alfredo. There are so many ways to cook pasta, it’s funny how often I forget the classics like fettuccine Alfredo, and how simple it is to make from scratch. (Perhaps I’ve blocked it from my memory, knowing it’s the butter, cream and cheese that makes it so easy and delicious.) It’s my husband’s favorite – the exotic dish he first ordered at a fancy Italian restaurant back when we were dating and went out with my parents. To this day he orders it when we go out for pasta, despite its simplicity – it’s something we could easily make at home. But good fettuccine Alfredo – and it had better be fantastic with all that butter and cream – is a thing of beauty. It also takes on additions very well – try adding green peas, steamed asparagus, or cooked shrimp.

In a large pot of salted water, cook the pasta according to the package directions. (For fresh you’ll likely need 7-8 minutes; dried will take 10-12.) Drain well.

Meanwhile, in a shallow skillet or small saucepan melt the butter over medium-high heat. Add the cream and Parmesan and stir until melted and smooth. That’s it.

Toss the drained pasta with the sauce and season with pepper. Serve immediately, with extra grated cheese. Serves 4.

Aw, our hubbies have similar taste buds – mines fav Italian meal is fettuccine alfredo too! So being the loving wife that I am, I have tried to recreate the experience for him at home – since a meal out around here with 3 kids is a rarity! I can never get it right though, even though the ingredients are so simple. It’s lumpy or runny or the cheese doesn’t seem to melt….so disappointing! So what’s the secret for cheese? I’ve tried from store brand to gourmet, shredded and grating it myself, I haven’t found the right one or maybe I’m adding too much thinking that that will make it thicker? I’m going to try again, yours looks amazingly perfect! Any hints?

Once you master the sauce, « Happy And Content

Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.

Serves 4-6

16 ea Prawns (31-35 count)

8 oz. Bay scallops

1 cup Flour ? all purpose

12 oz. Fish (choice of salmon, cod, halibut) ? cut into 1? pieces

8 oz. Clams

6 oz. Mussels

3 oz. White wine (optional)

4 Tbsp. Olive oil

? tsp. Kosher salt

? tsp. Pepper

1 lb Fettuccine ? dry then cooked al dente

? cup Parmesan – shredded

4 Tbsp. Red bell pepper ? diced

2 Tbsp. Fresh parsley ? chopped

4 cups Alfredo sauce ? recipe follows

Heat oil in a large sauce or saut? pan on medium high heat until hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Add to the pan and cook until about half way done. Add clams and mussels and continue cooking until they open up.

Remove clams and mussels from pan and deglaze pan with white wine. Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta. Transfer to a serving dish and top with clams and mussels, then garnish with parmesan, diced peppers and parsley.

Note: Do not use any clams or mussels that are already open before cooking or won?t open when cooked.

Alfredo sauce

Yields 4 cup

6 cups Heavy whipping cream

? lb Butter

2 Tbsp. Garlic ? chopped

1? tsp. Kosher salt

1 tsp. White pepper

3 Tbsp. White wine (optional)

1 cup Parmesan cheese – shredded

In a sauce pot over medium heat, cook the garlic and butter until soft.

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