Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: I am probably one of the few people I know that is not crazy about pasta. I do know why; It is not that I don’t like pasta, I just am not a lover of tomatoes, and most pasta dishes call for some variation of red sauce. Now, if you put oil and garlic on the pasta, well, that’s a different story. More of the Backstory after the recipe…
- 1 1/2 boxes of Fettuccine follow directions from the box
- 1 stick of butter
- 3/4 + cup grated Parmesan cheese, extra for garnish some for garnish
- 1/2 cup grated Romano cheese
- 3/4 cup heavy cream
- 1/4 tsp. Kosher salt
- 1/4 + tsp. black pepper to taste
- 2 tbsp. chopped fresh basil leaves for garnish
Cook pasta according to package instructions. In a saucepan, using low heat, add the cream (do not boil). Add the butter, salt and pepper. Mix well and add the cheeses. Whisk until the cheeses are melted together. Check the seasonings and adjust to your taste. Set aside.
When the pasta is al dente, remove 1/4 cup of the pasta water and set aside. Drain the pasta and return it to the pot that you cooked it in. Add the sauce, Toss. If the sauce seems too thick add a little of the pasta water. Toss. Serve immediately. Garnish with fresh basil and Parmesan cheese
…The Backstory continues: But the one pasta dish that always gets me is Fettuccine Alfredo. I could gobble up plate after plate of pasta with this creamy cheesy sauce. This can be served with your favorite veggies, or with fish. Think of the different ways to enhance this sauce and pasta, and make it your own. I hope you will enjoy this as much as my husband (the picky eater that he was) and I did.