Fettucine Alfredo Primo

  1. In a large pot, Cook noodles according to package directions, adding the oil & salt to the water
  2. Drain noodles and put back in the pot.
  3. Cover to avoid drying out.
  4. Drizzle with a little olive oil if you want.
  5. While the noodles are cooking, start the Alfredo sauce
  6. In a large skillet, over medium-high heat, melt the butter.
  7. ( careful not to burn.. if it turns brown, It's burned.
  8. Don't use it.
  9. Start over.)
  10. Add minced garlic to butter & saute about 1 min.
  11. Slowly pour cream into garlic-butter, while stirring with a whisk.
  12. You'll see the butter & cream separate at first.
  13. Keep whisking, they'll begin to combine.
  14. Pour the cream in as they blend.
  15. Add the Salt & pepper.
  16. (pepper is optional & the salt amount is a start.
  17. I usually use more, but that's your call)
  18. Chop parsley - big or little, your choice.
  19. I go little, set aside.
  20. Bring the sauce to a simmer, NOT a rolling boil.
  21. Adjust heat as needed.
  22. Continue to whisk, about every 30 sec.
  23. You don't want the cream to burn or separate from the butter.
  24. When sauce is at a simmer (small bubbling action), start adding the Parmesan 1/4 cup at a time.
  25. contiously whisking as you do.
  26. As the cheese melts and blends into the cream, continue adding Parmesan.
  27. THICK vs THIN sauce.
  28. If want thick, increase cooking and/or amt.
  29. of cheese.
  30. Thin sauce, decrease cooking time and use more cream.
  31. I do not recommend decreasing the amount of cheese.
  32. Continue whisking sauce regularly, maintaining a low simmer for another 4-5 min or until thickness is to your liking.
  33. NOTE; Don't get too crazy making this super thick, it will thicken as it cools.
  34. You don't want to end up with white paste and noodles
  35. When your ready, stir the parsley into the sauce.
  36. Pour sauce over cooked noodles and blend like you would toss a salad.
  37. Serve in large bowls with a baguette or your favorite bread.
  38. TIPS: Use real butter, not margarine.
  39. The type of parmesan you use will affect the taste.
  40. Fresh, grate it yourself, is always best.
  41. Depending on how the cheese was made, how long it aged and other factors determine if it's going to taste sweet & mild, or nutty and a bit saltier.
  42. Talk to your grocer for help, they'll almost always give you free samples.
  43. You can use the pre packaged stuff but stay away from the finely ground junk in the plastic jar.
  44. TIPS: Parsley can be optional, but Italian is the best.
  45. Experiment, add sauteed sliced baby bella mushrooms, top it with grilled chicken that's been marinated in Italian dressing or balsamic.
  46. Grilled fish, sauteed shrimp, even crawfish all work well.
  47. You can add different seasonings like Cajun or Italian blends.
  48. Try the original "Badass" style first, then tweek it as you see fit.

fettucine noodles, olive oil, salt, butter, garlic, pints, parmesan cheeese, salt, white pepper, italian flat leaf parsley

Taken from cookpad.com/us/recipes/334180-fettucine-alfredo-primo (may not work)

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