Saturday, March 8, 2014

Fettuccine Alfredo

Allow me to again express my gratitude and appreciation for the Pioneer Woman.  Besides the fact that she has basset hounds, and that she used to be a vegetarian (although she is as far from it as you can get now), she is just the best food blogger to go to when you need comfort food recipes.  I was explaining this at dinner the night I served this alfredo, and said, "she just has the best recipes for.... what's the word?" and Rachael said "normal people food."  Touche.  When I want to make normal people food that I know my family will love, Ree Drummond knows her stuff.

Unfortunately, her recipes are excellent but oh-so unhealthy.  However, let's be honest: fettuccine alfredo is something that is not meant to be healthified.  When my aunt Linny came to visit, we decided to make her this since she doesn't get to have pasta much at home because of Tuck's no-carb diet.  We figured it was go big or go home!  And this recipe only has 5 ingredients, so it is quick and easy enough to throw together on a weeknight.

We did decide to throw in about 3 cups of chopped broccoli with the pasta to pretend that we were making a healthy dinner.  Unfortunately, my mom also insisted on throwing in some chicken from a rotisserie chicken she'd bought, which was gross, but she kept the pieces big enough so that I could pick them out (and slip them to a sweet old basset hound under the table).  Feel free to add both or neither to yours if you'd like.

Obviously, this was excellent.  We all loved it.  It's rich, it's cheesy, and it's comfort food as its best.  I will caution you that it didn't reheat well - as most cheese-based sauces tend not to do - so make sure you totally devour it on the day you make it :)  But if you are looking for a fettuccine alfredo recipe, this is it.


fettuccine alfredo 
from the Pioneer Woman
serves 6

1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
salt and pepper, to taste
2 cups freshly painted parmesan cheese

1) Cook pasta according the package directions.

2) In a saucepsn or skillet, warm butter and cream.  Season with salt and freshly ground pepper.

3) Grate parmesan cheese and place half of it into a large serving bowl.  Pour warm butter/cream mixture over the top.

3) Drain pasta and immediately pour it into the bowl.  Toss a couple times, then sprinkle inn the other half of the parmesan.  Toss to combine, thinning with pasta water if necessary.

4) Serve immediately as a main course or accompaniment to meat or salad.

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