Faster than “stuff in a box”, and almost as convenient as thawing out frozen. Fettucini Alfredo is so simple to make from scratch, you’ll wonder why you haven’t always done it this way.
Lots of options and variations in the full blog posting, which you can access by clicking here.
Ingredients
- 1/3 Cup Heavy Cream (whipping cream)
- 1 Pinch Cracked black pepper
- 1/8 tsp garlic/onion/herb blend of your choice (no-salt is mine)
- 1 tsp Butter
- 1/3 cup Parmigiano Reggiano cheese Finely Shredded
- 1 cup Cooked Pasta
Instructions
- In a small pot, bring the cream, butter and seasonings to a full rolling boil over medium high heat.
- Boil for about 30 seconds, lifting the pan off the burner as required to prevent boiling over.
- Remove from heat. Stir in the cheese.
- Return to low heat. Add pasta, stirring to heat pasta and continue to reduce sauce for about 30 seconds. Taste, and add a little sprinkle of salt if it tastes too “sweet-cream-y”
- Serve immediately.
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