Saturday, June 12, 2010

Creamy Fettuccine Alfredo

Here I blogged about one of Rhett's favorite dishes, Chicken Alfredo. He LOVES Macaroni Grill, but I wanted to have a Fettuccine Alfredo that I could call my own. I received a recipe club advertisement in the mail that included the pasta dish so I gave it a try. The results were very good. We decided to add it to our repertoire, although Rhett still claims Macaroni Grill is the best. The night before we had made grilled BBQ Chicken. I just took the skin off, broke it up into pieces and added it to the Alfredo. It was creamy and satisfying! A Keeper!

Creamy Fettuccine Alfredo


1 C (2 sticks) butter, softened
2 C whipping cream
2 C grated Parmesan Cheese
1 box (1 lb.) fettuccine
1/8 t. salt
1/8 t. black pepper
Fresh basil leaves (we left off this time)

Place the butter in a large heatproof bowl. (I used my kitchen aid mixer bowl.) Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Parmesan cheese. Stir until well blended; set aside.

Bring a large sauce pan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat well. Add the salt and pepper.

Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal 1/4 C. Sprinkle shredded basil over each serving. Serve immediately.

Serving: 4
Recipe Given By:
Hint: I softened the butter in the microwave. It probably would have been creamier had I softened it on the counter for awhile.

Great Ideas: Stir in crisp bacon or pancetta and sliced mushrooms in when adding the pasta, creating a more hearty, robust dish. (or add leftover chicken like I did!)

1 comment:

Jewel said...

Sounds absolutely delicious, Angie! AND it is a keeper! I'm saving it! :-)