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Saturday, April 5, 2008

Mama Mia!

At the request of my husband, I made homemade fettuccine alfredo. He couldn't stand one more pasta dish made with tomatoes, so, he made a plea. Now, as a tomato lover myself, I don't consider pasta dinner unless it has tomatoes. I love tomatoes so much that my kitchen is decorated with them.


I don't care for alfredo, so I feel I should disclaimer that up front. To me, it's too rich. I can literally feel my arteries clogging up with each bite. But, out of love, and to keep my husband from divorcing me, I decided to satisfy his wish.

I went to allrecipes.com to find this lovely alfredo sauce. It contains a full stick of butter (Lord, have mercy), a cup of heavy cream (ouch!), and two cups of fresh grated parmesan (kill me now). Do not make the mistake of using pre-grated off the shelf parmesan. Trust me, splurge and get the fresh kind in the triangles. It is well worth the taste of the sauce.

I have to admit, this sauce WAS rich, but it was also very tasty. It didn't taste like your typical alfredo sauce. I believe that is because I used good quality cheese and took my time. The addition of fresh garlic was lovely. I only had a little bit, but I can definitely say, I am satisfied on the alfredo front for a while.

Jason on the other hand, will probably want me to make this again next week. My poor poor arteries.

Fettuccine Alfredo
from: allrecipes.com

1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

1. In a large skillet melt the butter and add the chopped garlic. Cook on low for about five minutes, stirring often, making sure not to burn the garlic.

2. Pour about a 1/4 cup of the cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.

3. Add 1 cup of the parmesan cheese and continue to mix the cream. Pour in the remaining parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

2 comments:

Michelle said...

Good job on the cooking Rachel! Looks like you really settled into Suzie-Homemaker with the cooking. It appears there might be a few things I'd be willing to give a try. I was noticing that you buy cake from a box, have you ever thought of making your cake from scratch? It tastes 100x better and lasts longer the boxed stuff. I have a home made brownie recipe if you want to give it a whirl if you want. --Just let me know.

Courtenay said...

Oooh! We love us some alfredo sauce. I'm tryin it.