This classic dish is elegantly tasty, simple and super speedy. The creamy, cheesy sauce that makes Fettuccini Alfredo so memorable easily forms when great Parmesan cheese and a splash of cream are simply tossed together with hot noodles and aromatics. This dish is at its best when you make it and serve it immediately.
Yield: Serves 4
1- 1 pound box fettuccini
1/2 stick Butter
2 cloves garlic, minced
1 cup heavy cream (35%)
1 cup freshly grated Grana Padano Parmesan cheese
1/4 teaspoon freshly ground nutmeg
a sprinkle or two sea salt and freshly ground pepper
1/2 cup minced parsley
1/2 cup minced chives, or sliced green onions
lots of freshly ground pepper
Cook the fettucini in lots of boiling salted water.
Meanwhile, in a separate saucepan, melt the butter over medium heat. Add the garlic and gently sauté until it softens and flavours the butter.
Add the cream and bring to a simmer. Stir in the cheese, nutmeg and salt and pepper and heat through.
Toss in the cooked pasta along with the parsley, chives or green onions. Season with lots of freshly ground pepper. Toss well to combine everything, and serve immediately.
There are many ingredients that may be added to this pasta to round out your meal and add a signature twist. Try thinly sliced basil leaves, a grilled and sliced chicken breast, pan-seared scallops, diced sun-dried tomatoes, pitted black olives, or steamed broccoli, frozen peas or any other vegetable.
One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple pureed soup. They’re a time-honoured and super-simple way to get a whole lot of vegetable flavour on the table in a hurry – maybe even hide vegetables from finicky eaters. This one was custom created by MP Bruce Stanton with Chef Michael Smith’s coaching!