How could anything that takes so little time to cook taste so wonderful? Sometimes I make my Fettuccine Alfredo with grilled chicken or seafood, but there are those times that I don't have time for all that and want something quick. You
can't get much quicker than this. Add a nice salad and some Italian bread and you've got a meal fit for a Queen!
Fettuccine Alfredo
1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
2 cloves of garlic, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/4 cup fresh spinach, chopped (just a handful)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley for garnish, optional
Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain well in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and garlic and saute until tender. Add heavy cream and bring to a boil. Turn the heat down to low and add chopped spinach and cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat. Add the reserved 1/4 cup of cooking liquid. Next add the butter-cream mixture and half of the cheese and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining cheese and garnish with parsley, if desired. Serve immediately.
Fettuccine Alfredo
1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
2 cloves of garlic, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/4 cup fresh spinach, chopped (just a handful)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley for garnish, optional
Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain well in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and garlic and saute until tender. Add heavy cream and bring to a boil. Turn the heat down to low and add chopped spinach and cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat. Add the reserved 1/4 cup of cooking liquid. Next add the butter-cream mixture and half of the cheese and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining cheese and garnish with parsley, if desired. Serve immediately.
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