Thursday, April 3, 2008

Fettuccine Alfredo

Fettuccine Alfredo adapted from Bertha's recipe:
Yield: 4 servings

1 package of fettuccine - cooked according to package directions
8 oz cream cheese, cut in bits
¾ cup Parmesan cheese, grated
½ cup unsalted butter
½ cup milk (add more or less depending on thickness)
8 oz fettuccine, cooked al dente, drain
Salt, white/black pepper to taste
10-15 shrimp
1/2 onion
1/2 bell pepper




 

 
Heat the butter, fried onion then add shrimps, cream cheese, parmesan, butter, and milk. Stir constantly until the cream cheese, parmesan, and butter are melted and the mixture is smooth.

Toss pasta lightly with sauce, coating well. Add grated cheese on top.

Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. Coat the pasta with the sauce. Top with grated cheese on top.

Note:
* Add salt after you taste the sauce since the cheese is salty. You may not need salt at all, depending on the saltiness of the cheese.
* Adjust the amount of pasta to your taste.
* For the milk, it will be creamier if you use whole milk. But you can also use whatever you have on hand.
* Don’t rinse the pasta with water after you cook it. You will lose the starch on the pasta and the sauce won’t stick to the pasta. Unless if you’re making a pasta salad
The happy toddler

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