Fettucine Alfredo
This is a recipe Aunt Tara created and grandma hasn't even been given this secret recipe. It is a delicious, creamy, cheesy main course or a side to an italian-style meal. Once the cheese is grated, it is an extremely quick and easy crowd-pleaser. Originally served as part of Fettucine Alfredo.
Ingredients
- 27 ounces fresh fettucine
- 2 tablespoons butter
- 1½ cups heavy whipping cream
- 2 cups mix of skim and 2% milk
- freshly ground black pepper
- 2 cups Pecorino romano cheese (grated)
- 1½ cups Parmigiano-Reggiano cheese (grated)
- 1/4 cup cornstarch
- 1/4 cup water
Instructions
We begin by heating a large pot of water for the fettucine. In a medium pot, we melt the butter over low heat and then add the cream and milk and raise the heat to medium. We cook whisking occasionally as the mixture is heated. When it is hot, but not boiling yet, we add the cheeses, a little at a time, and whisk well. Next we mix the cornstarch and water in a small bowl and then whisk this in the almost boiling mixture. We lower the heat and continue to whisk as we cook the pasta.
We add the fettucine to the boiling water and cook for just a few minutes according to the package directions. We strain the pasta in a colander and then we put the fettucine back into the large pot. We pour in the alfredo sauce and season it with black pepper. We toss the pasta well with the sauce as the sauce is absorbed by the fettucine.