---------- Recipe via Meal-Master (tm) v8.06
Title: Fettuccini Alfredo
Categories: Main dish, Pasta
Yield: 4 Servings
1 lb Fettuccini
8 tb Butter
1 c Heavy cream
1 c Parmesan, freshly grated
Salt and pepper to taste
Cook fettuccini in salted water (about 2 tb salt to 6 qts water) until al
dente. While the pasta is cooking, melt butter in a pan and grate cheese.
When the pasta is done, drain it and add it to the butter with the cream
and Parmesan. Toss over low heat until the cheese and cream melt together
into a sauce. Serve immediately.
I know, I know, Fettuccini Afredo is one of the best known dishes, why repeat the recipe here? The reason is that most of the Afredo's I've seen or tasted don't in the least resemble real Fettuccini Alfredo, which as you can tell from the recipe, is very simple. Restaurant Alfredo's tend to be terrible, thickened with flour or cornstarch, so that they turn into a sort of white sauce. This is done, of course, because a real sauce Alfredo is delicate and evanescent, and won't keep on a restaurant steam table. It must be made and eaten quickly. I've seen bottled Afredo sauces in the store, and I haven't had the courage to try them; god knows what they're like.
So: if you've never had this kind of Alfredo, by all means try it. Advice: get real parmesan, not pre-grated Kraft, and grate it yourself. I actually like Kraft Parmesan for what it is, but it's not the same as real Parmesan. You don't need Fettuccini, though, probably any pasta shape will do.
Although parmesan is very low-fat for a cheese, the rest of this dish, with its butter and heavy cream, isn't healthy. I wouldn't eat it every day. But it's very nice to have now and again, absolutely delicious, and very simple to make.
Elsewhere in the news, I tried a lima bean soup from the Inquirer that sounded promising, but it turned out to be rather dull, and not worth making a second time. I'll eat the remains of this experiment for lunch this week at work. I've stumbled across another pasta sauce, consisting chiefly of olives, anchovies, and balsamic vinegar, that is very promising, though, and as soon as I've figured out how much garlic it needs, I'll post it. It's pungent, but tastes wonderful.
meaning: serve, work, do
tsukaeru == to serve
shigoto == work
|Henshall suggests remembering this kanji by its component radicals, person, and samurai: 'Samurai is a person who works and serves'.|