Tuesday, January 31, 2012

Fettuccine Alfredo

Fettuccine Alfredo
Fettuccine Alfredo is one of Tom's favorite pasta dishes.  If we go out for dinner, it has been one of his first choices.  I tried to make this once many, many years ago...but it was a huge flop.  Suffice it to say, it stopped me from trying to make it for a long, long time.

I saw this recipe from Ann Marie over at Cheeseslave shortly before Christmas.  I decided to give it a shot for Christmas Eve dinner.  I know, that was a gamble.  But, it was a gamble that paid off.  This was so good that Dane asked me to make it for his birthday dinner.

Now if you look at the ingredients and start thinking this is bad for you, think again. Grass-fed butter and cream are full of fat-soluble activators A, D and K2. Most of us are low or even deficient in these vitamins.
I hereby give you permission to eat Fettuccine Alfredo...and enjoy it guilt-free.

Fettuccine Alfredo

Serves: 4


  • Filtered water
  • Kosher salt or sea salt (a generous handful)
  • Pasta, brown rice, fettuccine (1 pound)
  • Butter, grass-fed (4 ounces)
  • Garlic cloves (3-4)
  • Cream, not ultra-pasteurized, ideally grass-fed (8 ounces)
  • Parmesan cheese (8 ounces)
  • Optional: Egg yolks from pastured chickens (2), diced chicken breasts, fresh shrimp, mushrooms, or whatever strikes your fancy
  • Sea salt and freshly ground black pepper to taste


Food processor or cheese grater


1. In a stockpot of rapidly boiling water (salted generously with a large handful of sea salt or kosher salt), cook pasta until al dente.
2. While the pasta is cooking, cut the Parmesan into small cubes and pulse in food processor until finely grated, or grate by hand. If using a food processor, be sure not to use the hard rind of the Parmesan — it will get stuck in the blade.
3. Peel and crush the garlic cloves.
4. Melt the butter in a medium saucepan over medium heat.
5. Add crushed garlic and saute until tender.
6. Add heavy cream and cook for about 5-10 minutes. Remove from the heat.
7. When pasta is done cooking, drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
8. Return the pasta to the pot it was cooked in, set over medium-high heat. Add the reserved cooking liquid.
9. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly.
10. Optional: Add 2 egg yolks, cooked diced chicken or shrimp
11. Season with sea salt and freshly ground black pepper to taste.
12. Sprinkle with remaining Parmesan. Serve immediately.

Photo Credit: powerplantop, on Flickr

1 comment:

  1. The pasta comes out all creamy. IT IS SO GOOD!