Chef In My Kitchen: Fettucine Alfredo

I cook every night for dinner.  I love to cook. It is my therapy. Going straight to the kitchen is my way of calming down after a long tiring day at work. Since I do not get home until around 7 pm on weekdays,  I became the queen of 30 minute meals. (Move over, Rachel Ray! LOL!)

I often wish to also take  pictures of the dishes that I cook but it is already mostly dark by then and not good for photography. I had the opportunity when I got  to go home early last week and since it is already spring, there was a good amount of natural light at 5 pm. I decided to try a new recipe and take pictures. And oh, boy! What a delicious success! I found this recipe of Ree Drummond on the Food Network’s website. Fettucine alfredo is not exactly healthy diet-friendly but this recipe is surely a keeper!

What You Need:

  • 1 lb fettucine noodles
  • 1 stick butter
  • 1 cup heavy cream   
  • Salt and freshly ground black pepper
  • 2 cups freshly grated Parmesan

What You Need To Do:

1. Cook the pasta according to package directions.

2. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. *I added chicken breast slices which I sauteed in butter before pouring the cream. 

3. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.

4. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. 

I served this with garlic bread and it was food coma for the BF and me. The portion was so huge that I took half to my team mates. It was a hit at work at well!

The 2015 Must Do List: Learn to cook new recipes this year. (Next: Try to make paella!)

2012 Ree Drummond, All Rights Reserved

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