Fettuccine Alfredo, Kinda

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I’m posting this because it’s such a simple and easy recipe, and though it’s not the healthiest, I want my kids to have this in their back pocket for those times when they need a quick, filling meal.

It’s not really even a recipe because the formula is quite simple.

Pasta. Butter. Cream. Sea salt. Coarsely ground black pepper. And Parmigiano Reggiano.

Prepare fettuccine according to manufacturer directions. Al dente, of course.

While fettuccine is cooking, put pieces of butter to soften in a large bowl.

When pasta is done, drain and toss with the butter, pouring in cream and sprinkling with salt as you toss. If you want it creamier and richer, simply use more butter and cream. I purposely don’t specify amounts because I go by feel when making this. But I wouldn’t recommend subbing half and half or milk. Only the real thing please, though you could “lighten” as I have here and really just use enough to get a faint coating of butter and cream on the noodles. I’d rather go heavy on the cheese itself anyway. Toss, toss, toss until coated. Then add grated Parmigiano Reggiano and toss again. Romano, Asiago, or Grana Padano will work beautifully as well.

Serve on heated plates, sprinkled with more cheese, and of course, coarse gratings of black pepper.

No, it’s not the “classic” way of preparing Fettucine Alfredo. But it works for us. 🙂

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