Fettuccine Alfredo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz. dry fettuccine
1/2 package of bacon
1-2 oz. butter
6-7 oz. 32% cream
6-8 oz. parmigiana-reggiano
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Directions: |
Directions:1. Prepare the bacon. Regular sliced is preferred over thick sliced. Cut into 1/2 inch strips and fry until moderately crisp, suited to your taste. Drain the grease. Usually a half package of bacon is fine for 8 oz. of dry fettuccine.
2. Grate the Parmesan. The amount varies according to your acquired taste. For the cream mixture use about 1 heaping tablespoon of Parmesan per pasta portion. To add to the final product apply about 2-3 heaping tablespoons per portion.
3. Cream and butter sauce. Use of ratio of 7:1 (or 6:2) for cream to butter. Put 1 oz. of butter in a microwavable measuring cup and add 7 oz of 32% cream. The combination should be level with your 8 oz. mark. If you want to go low calorie you can get by with 18% cream, but 10% will not do. More butter and less cream makes it tastier but heavier. Heat the mixture in the microwave but not so much that it overflows your measuring cup. You need to be familiar with your microwave. A minute on high may be adequate, this just reduces the amount of time of the final stage.
4. Cook the pasta and finish the sauce. Put 2.5 - 4 oz. per person of dry fettuccine in boiling water and cook to desired consistency. Drain the pasta and put it back in the pot. Immediately add the butter and cream mixture, the 1 oz. per portion Parmesan (the Parmesan could also be added to the cream mixture earlier if you prefer) and the bacon.
Heat the entire combination on high heat, stirring the pasta continuously until the cream boils and thickens to the desired consistency. This step takes a bit of practice as you don't want it too runny or too dry.
Serve the pasta on heated plates and top with the 2-3 oz. per portion Parmesan and ground pepper if desired.
With practice you will modify the recipe to suit your tasted. Penne also does well with this recipe but may need more cream. Making more than 16 oz. in this manner is very difficult. |
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Number Of
Servings: |
Number Of
Servings:2 large appetites or 3 moderate |
Personal
Notes: |
Personal
Notes: This is a recipe that I got from Albert when we were at mom and dads during December of 2016. He cooked this one night for supper and it was seriously the best I had ever tasted and fettuccine Alfredo is my absolute favorite dish! He had tweaked it over time to come up with this recipe and lucky for me he had no problem sharing the recipe!
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