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.
This is one of the great beef stews of the world. It's a uniquely Hungarian dish that's half way between a soup and a stew. While in Hungary, I learned a couple of things. First, that every cook has a different version of this recipe and second, that everyone believes their version is the most authentic. So to me, that means all versions are authentic as long as they contain Hungarian flavours.
This recipe is dedicated to the memory of Ann Szemba, my Hungarian friend who traveled with me to Hungary and taught me this dish.
Eggs are one of the most versatile ingredients in your kitchen. It lets you get food to your family in a hurry without sacrificing flavour. With carbonara, you harness the power of the egg yolk for a quick pasta fix. You can have this dish ready in the time it takes to boil water and cook pasta. The heat from the freshly cooked pasta will thicken the egg yolk in the sauce at the last moment. You'll be amazed at how something to simple and so speedy can be so tasty.