Fettuccine Alfredo

Michael and grandson Cameron are having a “boy’s night out” for dinner. I am home alone, left to my own defenses with fettuccine pasta, cream, butter, and Parmesan cheese on hand. Well, it was inevitable. I made fettuccine Alfredo. Simple. Easy. Divine. I feel like I just walked out of the Olive Garden restaurant. My coronary arteries are probably complaining but my tummy is happy.


Fettuccine Alfredo
  • 4 oz dry or refrigerated fettuccine noodles
  • 2 TBS butter
  • 1 clove garlic minced finely
  • Freshly ground black pepper to taste
  • Pinch of red pepper flakes
  • ¼ cup half and half
  • ¼ cup finely grated fresh Parmesan cheese
  • Freshly grated nutmeg, just a smidgen
  2. Cook the pasta according to the package directions for al dente. While the pasta cooks, melt the butter in a small saucepan. Add the garlic and pepper flakes and cook stirring for just a minute. Pour in the half and half and heat but do not boil. Add the Parmesan cheese and stir until melted and smooth. Add freshly ground pepper to your liking. Drain the pasta but do not rinse. Place the pasta in the pan with the sauce and stir to coat. Serve immediately with a little extra grated Parmesan and a touch of freshly grated nutmeg. Makes two servings. If you eat both of them, hide the evidence.



You also might enjoy...

  • fettucine-7

    Michael is having dinner at The Cheesecake Factory with Cameron tonight. I elected to stay home because they were going to the mall. I hate the mall. I have spent way too much time at the mall recently getting my eye exam, choosing glasses, waiting for them, going back for adjustments, having them re-made, etc. I have walked that mall in frustration. Even cheesecake couldn't drag me back there this soon. Plus, the very first stop on their visit to the mall was going to be the Genius Bar at the Apple Store. There is only one thing I hate more than the mall and that is the Genius Bar at the mall. I posted about my last experience at the Genius Bar here nearly four years ago. My Mac has not needed a genius in nearly four years. If anything goes wrong with it now, I just make Michael fix it. The downside is he sometimes wipes out my pictures and videos, but the upside is I don't have to call him "Genius." So finding myself alone for dinner, I went with my usual go to pasta meal. I decided to try making fettuccine Alfredo again. This time I hit…

  • dinner

    I didn't realize when I went in the kitchen to whip up a quick pasta dinner last night, that I would make one in which all the main ingredients begin with the letter "P." What are the odds of that? They are probably about the same as winning the Powerball lottery. Well, maybe a bit better than that. I grabbed bow tie Pasta, frozen Peas, Pancetta, Parmigiano, and Parsley. Twenty minutes later, dinner was on the table. Pasta with a "P" Ingredients INGREDIENTS: 8 oz bow tie pasta 4 ozs pancetta, diced, cooked and drained 1 cup cooked peas 3 TBS butter 1/2 cup whole milk 1/3 cup heavy cream 3/4 cup grated Parmigiano cheese plus extra for garnish 3 TBS chopped flat leaf Italian parsley Instructions DIRECTIONS: Cook the diced pancetta and drain on paper towels. Cook frozen peas according to product instructions. I used the steam-in-bag variety. Grate the cheese. Chop the parsley. Cook the pasta according to the product directions to al dente stage. While pasta cooks, melt the butter in a saute pan. Add the milk and cream and cook on low until simmering but not biking. Add the crated chess and stir until melted. Drain the…

  • cheeseball3featured

    Yesterday was National Cheeseball Day. I desperately needed something to take my mind off bombings, explosions and sinkholes. Like many of you, I too decided to celebrate National Cheeseball Day. I knew a round cheese ball covered in chopped nuts would take about ten minutes to put together. I needed a much longer timeout. So this is what I came up with.   Here's the recipe! Cheese Ball Ingredients 2 (8 oz) packages cream cheese, at room temperature 1 cup grated cheddar jack cheese chopped chives to taste, I used about 1/4 cup Red chili flakes or chili paste to taste Instructions Place the room temperature cream cheese in a bowl. Add the grated cheese, snipped chives and red chili. Mix together with a fork. Roll cheese into a ball and cover in herbs, pecan chips, sunflower kernels, or anything else you like. Or make yourself a chicken! Serve with crackers. Wheat Thins work well with this cheese ball. 3.2.1753        

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: