Monday, November 12, 2007

Fettucine Alfredo

This was my college recipe for the dish, born out of both the desire for a quick meal and a usually empty cupboard. It was surprisingly good, thoroughly simple, and a favorite for many years.

Evaporated milk
Grated parmesan cheese

Immerse fettucine in boiling water & simmer until tender. (2 minutes hands-on prep)
Strain noodles when finished & return to the hot pan. (1 minute hands-on prep)
Add 2 Tbls of butter. When butter is melted, add 1/4 can evaporated milk & 1/4 cup grated parmesan cheese. Stir until well-mixed. Add more evaporated milk and/or parmesan and/or cheese to taste. (4 minutes hands-on prep)

I often added frozen chopped broccoli to the water as I was bringing it to a boil so it would cook along with the fettucine. You can also top the fettucine with chicken or beef, making it an excellent dish for using up last night's leftovers. And of course, most noodles will work in place of the fettucine, like spaghetti, macaroni, linguine, rotini, etc.

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