Tuesday, June 14, 2011

"Foolproof" Fettucine Alfredo

This week has started off to be quite busy for us-- we've started doing our Bible lessons, but haven't moved on to letter G yet. I've been busy gearing up for a major consignment sale this weekend and am getting ready to host a freezer cooking session to bless a friend whose little boy is due any day. Busy, busy, busy!

So instead of a regular post, I thought I'd share a recipe I made this week. I love Fettuccine Alfredo but it always seemed intimidating to make. Then I saw this recipe a few years back in a Cooks Illustrated magazine and it didn't seem that hard at all. It's one that we've been making for years now and we haven't found one that tops it. Enjoy!

           Foolproof Fettuccine Alfredo

  1 1/2  cups          heavy cream
   2      Tbs           unsalted butter
     1/2  tsp           salt
     1/8  tsp           ground pepper
   9      oz            fresh fettuccine
   1 1/2  oz            Parmesan cheese, grated (about 3/4 cup)
     1/8  tsp           freshly grated nutmeg
   2                      chicken breasts, cooked & sliced

1. Bring 4 1/2 quarts water to a rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm. 

2. While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4- quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 tsp salt, and pepper.

3. Add 1 tbsp salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water, divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately with chicken. 

Recipe Source: adapted from Cooks Illustrated Sep/Oct 2005


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