I'm usually all for updating recipes, by either making them a bit healthier or adding a modern-day ingredient to the mix. But not here. Not this time.
Because sometimes even I know when to leave well enough alone, as is the case with Fettuccine Alfredo.
Alfredo sauce is pure decadence, all snowy white creaminess wrapped around hot strands of fettuccine. I guess I am making a twist on the workaday standard, by asking you to make your own fresh noodles.
And how, pray tell, with your busy schedule and lack of a pasta maker, do you plan on doing this?
By heading to the grocery store, buying sheets of fresh lasagna noodles (usually a 360 gram package, enough to serve four), and then using kitchen scissors or a knife to cut the sheets lengthways, fettuccine style. (Cheater!)
HOMEMADE FETTUCCINE ALFREDO
1 package fresh lasagna sheets, cut into strips (or, a box of dried fettuccine)
1 cup whipping cream
2 cloves garlic, minced
2 Tbsp butter
1/2 tsp salt
1/4 tsp black pepper
2/3 cup grated fresh Parmesan, plus more for garnish
Put a big pot of salted water on to boil for the pasta.
In a small saucepan over medium-low heat, pour in 3/4 cup of cream, stir in garlic, butter, salt and pepper. Simmer for about 5 minutes, allowing the cream to reduce and thicken a bit. Make sure it doesn't boil over. (Messy!) Stir every so often.
Add remaining cream and cook for several minutes more, then add cheese, stir to incorporate, and let simmer another 5 minutes or until sauce thickens. Keep stirring for a couple minutes more.
Put fresh pasta in boiling water (you should have done this about five minutes ago if not using fresh; cook following directions on the box). Stir a couple of times -- the fresh noodles should float to the top and be cooked within 3-4 minutes.
Drain in colander.
Pour sauce into the bottom of the empty pasta pot, add pasta back into the pot with sauce, swirl to coat every noodle, then turn it all out into a big serving bowl, family style, and top with more Parmesan.