Meghan’s Corner: Fettuccine Alfredo


Meghans Corner at Mustard Seed Sentinel

Meghan’s Corner: Fettuccine Alfredo

by Meghan E. White


Nothing says comfort food like pasta. When you add a rich creamy Alfredo sauce it’s like getting a warm hug from your Italian grandma. I don’t have an Italian grandma, but I can just imagine one cooking all the best food with love.


In Italy, this same dish is just pasta with some butter and parmesan. The version we all know and love with heavy cream is an American take on ordinary Italian food. Both versions are equally delicious.


This heavenly sauce comes together quickly, and beats anything store bought. If you love fresh ground black pepper like I do, then add a lot. The more pepper the better. I also tend to add extra garlic because why not.


Fettuccine Alfredo is a simple delicious pasta dish that makes a great weeknight dinner. It’s worth the few extra minutes involved to make your own rich creamy sauce. This mouthwatering recipe will satisfy your hunger and make you smile.


Happy Eating!

He gives strength to the weary and increases the power of the weak. Isaiah 40:29


Fettuccine Alfredo


Ingredients


1 lb. fettuccine pasta

½ cup salted butter

2 cups heavy cream

4 crushed garlic cloves

2 ¼ cups grated parmesan cheese

¼ cup fresh chopped parsley

fresh ground black pepper to taste


Yield: 6 servings


Directions


  1. Cook fettuccine pasta according to the package.

  2. In a medium pot melt butter over low heat. Add the cream and simmer for 5 minutes. Keep stirring and don’t let it boil. Milk can curdle if it boils.

  3. Add the cheese and garlic. Stir with a whisk over low heat until the cheese is melted and the sauce is thickened.

  4. Stir in the parsley and black pepper.

  5. Toss the pasta and sauce together. Enjoy!


Notes


  • The key to this sauce is low heat.

  • You need low heat to prevent the milk from curdling and low heat to melt the cheese and not make it grainy.

  • Keep stirring while the milk and butter are simmering.

  • Keep stirring while the cheese is melting.

  • Be generous with the black pepper.



About the Author


Meghan White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.


You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.