January 19, 2009

Fettucine Alfredo


Brenna made this dish to pair with a buttery chardonnay at our recent wine tasting. We both loved it; it was so silky and pure-tasting, and our tiny tasting-sized serving left us wanting more. So she told me how to make it and it was beautifully simple-- I was surprised to learn she didn't even start with a roux. I recreated it pretty well the other night. These are the proportions; we doubled these amounts.

2 T butter
3/4 C heavy cream
4 oz. grated parmesan (asiago)
fresh parsley
s & p

Melt butter. Cook butter and cream together for a few minutes until it starts to simmer. Add parmesan; stir. Bring to a boil, then turn down to simmer. Simmer for about 4 minutes, stirring occasionally. Add a good handful of chopped parsley, season generously with salt and pepper, and serve over linguini.

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