Fettuccini Alfredo

People think it is very complicated to make a good alfredo sauce – but the truth it’s really just 2 ingredients – Cream and parmesan – that’s it! – Once you make this base of a cream sauce – you can make 100 different variations of delicious tasting pasta dishes. Just add vegetables, or fish like salmon or tilapia for exciting additions to your pasta alfredo.

Tip: Always cook your vegetables or fish first in the pan before actually adding the cream and parmesan for the Alfredo sauce.

Fettuccini Alfredo

1 lb. fettuccini, cooked

3 1/2 cups heavy cream

½ cup parmesan cheese

2 Tbsp. flour

Pinch oregano

2 cloves fresh crushed garlic

Salt to taste

In a large skillet, over medium-high heat, bring the heavy cream to a boil. Lower heat to medium and add parmesan cheese. Stir the heavy cream mixture constantly with a wooden spoon a parmesan thicken the cream. Bring to a boil once again. Add the garlic, oregano and salt. Stir a few minutes more and remove from heat.

Place the cooked fettuccini in a large pot and pour the alfredo sauce over the pasta. Place pot over medium-high heat, and using tongs, mix the pasta and cream sauce together, making sure to combine thoroughly. Remove from heat after about 5 minutes. Serve hot and sprinkle with more parmesan cheese and oregano.

For a thicker sauce you can add more parmesan or a little flour

Or if you like a very creamy alfredo, just add more heavy cream.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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