Now first of all, let me get one thing straight- I LOVE the PW. Seriously. She’s one of the first bloggers I ever faithfully read, I have 2 of her cookbooks, read her love story, my 4 year old daughter would rather watch her show than cartoons (and also talks about how “beautiful” and “gorgeous” food is- thanks to PW) and I even stood in line with a friend for a long time (in the cold!) to meet her. And her easy fettuccine alfredo is to die for.
And honestly, I didn’t say this recipe was better than hers. My kids did. 🙂
Anyway, I made her recipe for Alfredo a few years ago on vacation and our family was instantly hooked. It’s the one recipe I can count on that they’ll eat anytime. I think I’m actually going to add it to our weekly meal rotation- it’s super easy and I know it will go over well!
I just made a few minor adjustments from the original recipe, and I have to admit, it’s good. I’ve really got to figure out how to make it with zucchini noodles so it’s at least partly not horribly bad for you.
So what are the changes I made?
1) I added one tablespoon of fresh minced garlic to the sauce. Yum.
2) I whisked 1 tsp. cornstarch with about 2 Tbs. of water and added it to the sauce to make it creamier and thicker. It clings to the noodles SO much better this way.
3) I added chopped fresh rosemary to the top. I must add, this is an addition only hubby and I like. The kids don’t like fresh rosemary too much. It’s delicious without it, but the rosemary gives it an added depth of flavor. (Who am I, using all these fancy terms?)
Also? Who doesn’t love super easy fettuccine Alfredo?(or spaghetti, as that’s what I had on hand when I photographed this recipe) It will blow your mind how easy it is, then I’ll have comments from people mad at me because their pants no longer fit. (not that I know anything about this!)
So let’s make this stuff, shall we?
Ingredients:
1 pkg fettuccine noodles
1 stick butter
1 cup heavy cream
2 cups grated fresh Parmesan
1 Tbs. fresh minced garlic (or 1.5 tsp. granulated)
1 tsp. cornstarch
chopped fresh rosemary, if desired
salt and pepper
olive oil
Directions:
Cook fettuccine noodles according to package directions, including oil in the water.
Meanwhile, melt the butter and cream together, along with garlic, salt and pepper to taste.
Add 1/2 cup of grated Parmesan and stir until melted.
Add cornstarch to about 2 Tbs. of water and whisk well.
Slowly add cornstarch/water to sauce, stirring well.
Add 1/2 cup cheese to a large serving bowl then pour sauce over cheese.
Drain noodles and pour directly over cheese and sauce.
Add remaining one cup cheese over top of noodles and toss well.
Sprinkle with rosemary if desired and serve immediately.
Linking up: Living Well Spending Less
About Kelli Hays
Simple and delicious, two qualities I always look for in a recipe! Thanks for sharing this can’t wait to try it! 🙂
I was VERY skeptical of fettuccine Alfredo claiming to be better than PW’s, but maybe I’ll have to give this a try! 😉