Ah, Monday evenings. The glorious time of the week when motivation to cook is at an all-time low, and your couch is calling your name louder than your oven. But alas, here I am, determined to whip up some creamy Fettuccine Alfredo that would make even the most steadfast Italian Nonna shed a proud tear.
Fettuccine Alfredo is a classic pasta dish that excels in simplicity and flavour. Made from just a few fundamental ingredients, it is a celebration of rich, creamy goodness. Plus, it’s a versatile recipe that allows for a myriad of variations. Want to add some protein? Toss in grilled chicken or shrimp! Looking to sneak in some veggies? Broccoli or peas make for excellent additions! The possibilities are endless, making it a truly versatile dish for any Monday night!
Prep Time: 5 mins
Cook Time: 5-15 mins
Serves: 4
Ingredients:
400g dried fettucine or tagliatelle
50g unsalted butter
200ml double cream
large pinch of freshly grated nutmeg
50g Parmesan cheese, freshly grated, plus extra for serving
6 tbsp milk
salt and black pepper
Instructions:
1. Cook the pasta according to packet instructions in a large saucepan of salted boiling water until al-dente.
2. Melt the butter in a wide, heavy-based pan. Add the cream and bring to the boil. Reduce the heat and simmer for 1 minute until slightly thickened.
3. Drain the pasta thoroughly, then toss into the pan with the cream sauce of a very low heat,
4. Add the nutmeg, Parmesan and milk, and season with salt and pepper. Toss gently until the sauce has thickened and the pasta is well coated.
5. Serve immediately with a scattering of grated Parmesan.