This is an amazing recipe. We’ve used it a number of times. This is not a low cal recipe…but it is a nice one to splurge on once in a while. It was very strange for me to let the cream sauce reduce down. I was so afraid it would scold and taste terrible, but that never happened. I think I heard Alton Brown say it was almost impossible to burn cream on one of his shows after making this recipe for the first time. I also made Tuna Noodle casserole from scratch (Joy of cooking recipe) and it has a similar cream reduction as a foundation for the casserole. We loved it too…I’ll include it some time. I didn’t have a shallot once when I made it and substituted two cloves of garlic and 1/4 cup of a sweet onion finely chopped. If you don’t serve immediately…the butter and cream will separate and that’s a drag. So, eat it while it’s hot!!!!
Fettuccine Alfredo
| Recipe courtesy Emeril Lagasse, 2004 | |
| Show: | The Essence of Emeril |
| Episode: | Favorite Italian Pasta Sauces |
Ingredients
1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiana-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Instructions:
Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
