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Tuesday, September 16, 2008

Fettuccine Alfredo

Pasta tossed with cheese and butter or cream sauce has been eaten in Italy for a very long time but Fettuccine Alfredo hasn't been around that long and is actually more Italian/American than Italian. It was made popular because of American tourists in Rome by the restaurateur Alfredo di Lelio.

Here is my recipe:
1 pound Fettuccine (Barilla or any other brand imported from Italy)
1 Balsamella Sauce (White or Bechamel Sauce)
nutmeg (a few scrapings of the nut)
salt & pepper to taste (some prefer white pepper to keep it all white but I'm already are using nutmeg)
Parmesan Cheese 1/2 cup for recipe and more to add at the table
2 cloves of garlic smashed but still whole
chopped fresh parsley for garnish (Walmart even carries fresh parsley now in the produce section-it will keep for a good week if you rinse, shake dry {outside} and place in a cup of water {with stems still attached}in the fridge and change the water every 3 days)

Start your pasta water first.
Make your Bechamel Sauce but add the garlic to the butter and after it melts let it saute at a low simmer for a few minutes then remove the garlic, now continue on with the Bechamel Sauce. Place pasta in to a pasta serving bowl and add sauce and cheese mixing well
Serve right away with plenty of more Parmesan and chopped parsley as garnish.
As you can see this is a simple and rather light dish, not heavy with cream like you find in restaurants.

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