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Friday, November 11, 2011

Fettuccine Alfredo (Italian)

The Fettuccine Alfredo is one of the two mother-recipes of Italian pasta cuisine, right next to the Carbonara pasta (you can see our take on those here). Not for the faint of heart regarding calories, the creamy Parmesan-butter sauce of this dish takes you straight to puddle-like heaven. Definitely one of the the simplest and tastiest noms out there.

Ingrdients (serves 2):

  • 200 g fresh fettucine
  • 1 thick slice of butter - 30-40 g
  • 1/2 of a small shallot
  • pinch of salt and white pepper
  • 100 g Parmesan
  • 100 ml liquid cream

Chop up the onion and place it with the butter in a small pot:

After the onion is browned, add the cream, season with salt and pepper and let it cook for a couple of minutes.

Meanwhile, boil the pasta (2-3 minutes should be enough, considering it's fresh pasta, whether it be home-made or store-bought). When the pasta is cooked and drained, mix the Parmesan into the sauce, turn off the heat underneath it and mix the pasta directly in, stirring to coat everything in the epic creaminess:

Arrange on plates and top with extra melted butter and extra grated Parmesan, if you'd like. We did :D

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