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 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

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.


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.