Or as I like to call it, One of the Most Delicious Things Ever with Absolutely No Redeeming Nutritional Value. I’ve tried subbing whole wheat pasta for egg fettuccine. It’s not the same. And yes… you can add some broccoli or chicken to add some vitamins or protein. But if you’re going to indulge, just indulge. Accept it and embrace it.
I treat myself to this once or twice a year at most, so I have no shame about enjoying a plate of empty carbs, cheese, butter, and cream. This is another Giada De Laurentiis Everyday Italian recipe. The only thing I have changed is cutting the amount of lemon juice in half. I love lemon, but using a 1/4 cup of lemon juice just seemed like that was going to overpower everything else.
It’s supposed to be six first-course servings but Nick and I might have eaten the whole thing. Okay, I do have some shame about that. But that’s why we only do this once a year or so.
Fettuccine Alfredo (adapted from Everyday Italian by Giada De Laurentiis)
Heat a large pot of salted water. While you’re waiting for it to boil…
In a large, heavy skillet, stir 1 cup heavy cream and 1/8 cup fresh lemon juice (from half a lemon). Add 6 tablespoons butter and cook over medium heat, stirring occasionally, until butter melts. Stir in 1 to 2 teaspoons grated lemon zest (from 1 lemon) and pinch of nutmeg. Remove from heat.
Hopefully your water is boiling by this point. Cook a 9-ounce package of fresh fettuccine according to directions.
Once cooked, add the pasta, another 1/2 cup cream, 1 cup freshly Parmesan cheese*, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper to the cream sauce in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute. Season with more salt and pepper and serve.
*I really hope I don’t have to tell you this, but if you are about to use Kraft canned Parmesan, don’t do it. Take your canned cheese and throw it in the trash. Containers of shredded cheese are acceptable, I suppose, but really, if you’re going to take the time to do this, do it right. Get a box grater and a big chunk of aged Parmesan. Trust me, you’ll never go back to the dark side.