Fettuccine Alfredo

I’m not actually much of a baker. Despite what the recent rash of Christmas cookies might suggest, I’d rather make dinner than dessert any day.

Tonight, I made Fettuccine Alfredo for dinner. I’ve made Alfredo several times before, but this is one of those dishes that I have trouble replicating. I’ve never really worked from a recipe for it (Cream? Check! Cheese? Check! Butter? Check!) and while it usually turned out well, I couldn’t count on it being the same from one time to the next. That’s why I looked for a recipe to work from this time.

I tried out Giada De Laurentiis’ recipe for Fettuccine Alfredo, but mostly for the proportions. Her recipe called for a lot of lemon flavor, and I just couldn’t see using that much lemon for an Alfredo sauce. So I didn’t. I had a regular box of fettuccine on hand, so no fresh pasta for us. It was still very, very good.

I prefer my Alfredo with chicken, so to that end I sauteed chunks of boneless skinless chicken breast with a little garlic, olive oil, salt, pepper, and poultry seasoning to serve with the pasta.

Giada’s Fettuccine Alfredo

  • 18 ounces fresh fettuccine (I used a 1 lb box of fettuccine noodles)
  • 2 1/2 cups heavy cream
  • 1/2 cup fresh lemon juice (I used only 2 tablespoons)
  • 12 tablespoons unsalted butter
  • 2 cloves minced garlic
  • 2 cups freshly grated Parmesan (No green cans allowed!)
  • 2 teaspoons grated lemon zest
  • Pinch freshly grated nutmeg
  • Salt and freshly ground white pepper

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the garlic and butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Note: I followed the instructions pretty closely, but as I mentioned, I drastically reduced the amount of lemon juice. I added it to the cream sauce after the butter had already melted down, before adding the pasta, and it worked well. The lemon juice did not cause any curdling of the cream. I included the zest as written in the recipe.

The nutmeg may sound strange to you if you’ve never tried it in this kind of savory application, but it really balances the creamy flavor of the cheese sauce. I also like to use a pinch of nutmeg in my scalloped or au gratin potatoes. Freshly grated makes all the difference!

Now that I can make my own Alfredo, Pasta Fagioli, and Zuppa e Toscana, I’m running out of reasons to want to go to the Olive Garden. But those are recipes for another day.

Tags: , , ,

11 Responses to “Fettuccine Alfredo”

  1. Test Subject #2

    breadsticks! breadsticks are always a reason to go to OG. Although that’s not much of a reason either, since I’m sure you could make ones just as delicious, or even yummier, quite easily.

  2. Teri

    I don’t have any doubts that I could make OG Breadsticks, actually. I even know what company’s bread to use to start, and it’s available at the grocery store. I like them, but they’re not the reason I go, personally.

  3. PKSullivan

    I once made an alfredo sauce with a couple of friends that consisted cream, butter, garlic (two heads) and 42 oz of cheese. We had a mixture of romano, parmesan and asiago. It was the most delicious, heart-stopping sauce I’d ever had. It wasn’t even very garlicky…

  4. Teri

    Sounds delicious! I mean, bad for you, of course, but who’s looking for healthy in an Alfredo sauce?

  5. PKSullivan

    Oh, I know, right? The point of an alfredo sauce is that it’s bad for you and delicious. The adjective ‘decadent’ comes to mind. Tell your husband he needs to buy/rent the Dr. Horrible Sing-A-Long Blog DVD just for Commentary! The Musical.

  6. Mom

    I think fresh pasta would have made it better

  7. Teri

    I guess you better buy me pasta making things for Christmas, then.

  8. Baked Shrimp Scampi | Make a Whisk

    […] just marinated in Italian dressing–nothing too fancy. And the alfredo was the same alfredo I’ve made before. So this post is about the shrimp. I made Barefoot Contessa’s Baked Shrimp Scampi from the […]

  9. Meatless Mondays? | Make a Whisk

    […] most of the satisfying meatless things I can think of are swimming in butter, cheese, and cream. Fettuccine Alfredo, […]

  10. Nicole

    I have a the olive gardens recipe for alfredo that I have adapted and everyone I make it for loves it, I can pass it on to you if you’d like.

  11. Teri

    @Nicole: I’d like to take a look. I don’t think I’ve quite settled on my “go-to” alfredo recipe yet.

Leave a Reply