I Surrender, Signore AlfredoOctober 29, 2009
Disclaimer: the Mouse House Kitchen is not responsible for any health-related ailments that may befall you or your loved ones by making the recipe that follows.
Qualifying statement: I make this once a year, twice at the most.
In a complete turnaround from yesterday’s light and somewhat healthy recipe, I present an extremely delicious and quite unhealthy dish that should really only be eaten once a year, twice at the most. Fettuccini Alfredo was created by Alfredo di Lelio in Rome in the early 20th century. The authentic original recipe calls for merely butter and Parmesan cheese, but as the dish became Americanized (i.e. made unhealthier) in the 50’s and 60’s, the dish saw the inclusion of cream, giving it its trademark white hue. So what follows is about a metric ton of cream, butter and cheese…and that’s not a bad thing…once a year, twice at the most. Mangia.
1 lb. fettuccini
8 oz. heavy cream
2/3 cup butter (1 & ¼ sticks)
½ tsp. garlic powder
½ tsp. black pepper
½ cup grated Parmesan cheese
½ cup grated Romano cheese
Cook pasta according to directions. Drain. While pasta water boils and pasta cooks, in a small saucepan, melt butter into cream over low heat. Add garlic, pepper and salt. Stir in cheeses slowly until melted. Add pasta and sauce to a large bowl, toss well to coat. Charge the defibrillator. Eat!