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Fettuccine Alfredo Recipe

To celebrate getting four fresh tomatoes from the garden, we made a traditional alfredo. Here is the recipe.

Fettuccine Alfredo

Ingredients

• 1 pound fresh or frozen Fettuccine pasta
• 6 tablespoons unsalted butter
• 1 cup heavy cream
• 1 shallot or small sweet onion
• 1 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup chopped fresh parsley
• Optional: A few small fresh chopped tomatoes

Process

Boil at least 4 quarts of water, and add a few tablespoons of salt to the water. Boil the pasta according to the directions on the packaging (usually 2-3 minutes for fresh pasta). Drain and rinse.

While the water is boiling for the pasta, melt the 6 tablespoons of butter in a small sauce pan over medium heat. When it is melted, add the shallot or small onion, and cook for a minute, or until the shallot is soft. Do not allow it to brown! Add the cup of heavy cream, and bring to a boil, reducing heat to low. Simmer, stirring often, for 3-5 minutes, until the sauce reduces slightly. Add the salt to taste, and remove from heat.

Return the pasta to the pot, and add half the parmesan cheese, the tomato and the parsley. Slowly pour in the sauce, tossing as you go. The residual heat will melt the parmesan. When tossed, add freshly ground pepper to taste (I like a lot). Serve with another quick grind of pepper on top, and a sprinkle of the remaining parmesan cheese.