Fetuccinii Alfredo

I've actually cooked lately, which is maybe why there are exactly 3 recipes in the recipe section and two of them came this week. 

Sometimes I wonder what we eat...because I don't feel like I ever cook anything.  But this week, I've really cooked!  For Sunday's family lunch, I made fettuccine alfredo, Monday I made spaghetti with beef mushroom sauce, Tuesday Jeff cooked steaks, Wednesday...we had our Bible Study over and Sarah cooked yummy cashew chicken, and last night I made fajitas (with the help of Central Market and their delicious guac and pico...and the tortillas, their tortillas are to die for and I honestly think you could put literally anything inside them and they would be absolutely divine).  I do love to cook, it's just that some weeks get away from me!

Today I wanted to share the Fettuccine Alfredo recipe I used for Sunday family lunch this week.  It was super easy and super yummy.  I took dinner to some friends of ours who just had baby #2, so I pretty much doubled it...which made ridiculous amounts of sauce...but really, there can't be too much of this sauce! 

So here's the recipe:

Fettuccine Alfredo
24 ounces dry fettuccine pasta
1 cup butter (Yeah, that's right, a cup of butter...)
3/4 pint heavy cream  (And lots of cream!)
salt and pepper to taste
1 dash garlic salt  (I actually minced up a few cloves of garlic and tossed it in...can't have to much garlic)
3/4 cup grated Romano cheese  (And cheese!)
1/2 cup grated Parmesan cheese  (Oh, the cheese...)
(I also grated up about a half of a cup of Asiago cheese and added that to the mix)

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat, constantly stirring until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

I made a few other additions to this delicious sauce.  Before I started the sauce, I seasoned a few chicken breasts with salt and pepper, seared them on the stove, and tossed them in the oven for about 30 minutes.  Before I served the dish, I sliced up the chicken breasts and chopped up about 15 fresh basil leaves to tossed with the sauce and pasta. 

Pretty easy, right?  And it basically has everything fatning good.  Butter, cheese, cream, garlic, basil...what else could you want!  Enjoy!


Beth Wooten said...

Yum! So hungry!!!

Beth Wooten said...

And also ditto on the Central Market tortillas. We had fajitas last night tucked into our butter tortillas, and I think the tortillas were the best part!