Fettuccine Alfredo meets its match
Rich and indulgent, Fettuccine Alfredo requires just three ingredients: butter, cream, cheese. This is one recipe where it’s a good idea to use an artisan European butter and top quality Parmigiana Reggiano, although I have been known to make it for my grandkids with butter from the fridge and Kraft Parmesan. Some recipes call for unsalted butter, but I prefer the salted variety. Use whichever you’d like, adding salt to taste.The sauce will be thin at first, until you add the cheese. If the sauce is too thick, use reserved pasta water to thin.
If served prior to the main course, in small portions, this dish will serve 6. However, add sautéed scallops, chicken or bacon and you’ve got a main course for 4.
½ cup butter
1 cup heavy whipping cream
1 cup grated Parmigiana Reggiano
1 lb. cooked fettuccine, ½ cup pasta water reserved
Freshly ground pepper, to taste
Minced fresh basil and grated Parmigiana Reggiano, for garnish
In a medium saucepan, melt butter with cream over medium low heat. Pour over hot, cooked fettuccine. Add Parmigiana Reggiano and toss to coat. Season with freshly ground pepper. Divide among 4 – 6 plates. Garnish with basil and additional cheese.
Match it with Pinot Grigio
It’s not a hard and fast rule, but I tend to pair Italian wines with Italian foods. Alfredo’s decadent sauce is offset nicely by a Pinot Grigio, a crisp, dry Italian white with bright acidity. The Pinot Grigio grape is also known as Pinot Gris in other parts of the world, including Alsace where the Pinot Gris wine is usually spicier and fruitier than the Pinot Grigio. Try them both and see which one you like best. Then drop me a line at Nancy.Johnson@LifestylePubs.com.