I am blogging today about a classic. I was afraid to try making fettucini alfredo for the longest time because I was sure it was a complicated process with ingredients I didn't have access to. Flipping through the cookbook, I discovered how simple and straight-forward it really is.
The only trick with this sauce is that it is time sensitive. You can't mess around once this creamy sauce is ready. Oh, but add some skillet chicken and broccoli and you have yourself a delicious, quick, and easy meal.
1/2 c heavy cream
2 T butter
1/2 c grated parmesan cheese
Cracked black pepper to taste
6 oz fettucini noodles
Cook the noodles to the desired doneness. Drain and set aside. Put the pan back on the burner and melt the butter. Add the heavy cream and parmesan cheese and heat to a simmer while stirring. If it seems too thick, add more cream. If it seems to thin, add more parmesan cheese. It's a very forgiving recipe. Once it's the desired consistency, add the noodles and stir. Serve immediately with whatever you would like; broccoli and chicken are our favorites, but it would also taste good with shrimp or sausage. Green or red peppers would also compliment this meal well. Enjoy!