I was driving home and caught the end of the Splendid Table on the radio. A caller phoned in asking for a recipe for fettuccini alfredo. As soon as I heard the words fettuccini alfredo, my ears perked up and I took note of each ingredient. I made the recipe as soon as I got home. I added asparagus for a bit of color.
1 box fettuccini noodles
1 stick of butter
1/3 cup heavy cream
1/2 cup shredded parmesan
1 bunch asparagus, rinsed and chopped
salt and pepper
Directions: Cook the noodles, drain (save a few tablespoons of the pasta water) and set aside. In a heavy pan, melt the butter. When the butter is melted, add the cheese and cream. Next, throw in the noodles and pasta water. Add the asparagus and toss until they turn bright green. Remove from heat and serve.
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