I get a kick out of this video.
Fettuccine Alfredo is one of those simple pasta dishes that wows with so few ingredients. With butter, cream and cheese as the star ingredients, how could Alfredo be anything but delicioso?
The addition of lemon in this recipe is what makes it one of my favorite versions of Alfredo. The zip of the lemon juice and zest add a vibrancy to the sauce and cut a tad of the richness. I used a tricolor pasta to liven up the look of the dish. Thick shavings of Parmesan to serve brought it all over the top…in the best way possible.
1 1/2 cups heavy cream
1/4 cup fresh lemon juice
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
Pinch freshly grated nutmeg
9 ounces fresh fettuccine
1 cup grated Parmesan, plus some shaved to serve (optional)
Freshly ground pepper
1. in a heavy large skillet, stir 1 cup of the cream and the lemon juice to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Stir in the lemon zest and nutmeg. Remove from the heat.
2. Meanwhile cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
3. Add the pasta, the remaining 1/2 cup of cream and Parmesan to the cream sauce in the skillet. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Season with pepper to taste and serve.
Recipe from Everyday Italian Cookbook by Giada De Laurentiis
Simian Ghost, out of Sweden, have a new song that is one of my favorite kinds….twee, cheerful sounding music with morose lyrics. Excellent.
“I have wasted all of my time”
Oh, how true that feels sometimes.