Do you ever shy away from making a recipe because you assume it will be difficult? I can’t even count how many times I’ve done this! There are plenty of dishes I’m still intimidated by. I almost pretend they don’t exist so I don’t have to think about the work and skill that will have to go into them.
To be honest, I’m a little upset with myself for thinking this way. Making and testing recipes is how I learn to become a better cook, and after I make a new dish (whether it’s really simple or more time consuming), I feel refreshed and accomplished. And how in the world will I improve if I don’t challenge myself? Clearly there’s some hardcore self-reflection going on. I know what I’ll be adding to my 2020 resolutions!
For some reason, fettuccine alfredo has always been an intimidating recipe to me. Haha I’m not joking! Pretty laughable, right? I’m sure it sounds simple and easy to most of you, but for some reason, I’ve ALWAYS shied away from making it. Maybe I’ve been afraid of making the sauce or just messing up such a classic dish?
Spoiler alert… I finally put my brave pants on and made fettuccine alfredo and guys, IT WAS SO EASY AND SOOOOOOOO GOOD HOMEMADE! Yes, my feelings for this fettuccine alfredo deserve ALL OF THE CAPS. And you can make it too, and it will be delicious because it’s so good made from scratch. No more jarred stuff here!
If you end up making it, don’t forget to tag #marinamakeseats!
Creamy Fettuccine Alfredo
- 16 oz of fettuccine (GF option: GF pasta)
- 2 cups of heavy cream
- 8 Tbsps of butter
- 2 cups of parmigiano reggiano cheese
- Freshly cracked black pepper
- Oregano for garnish
Fill a large pot with water and bring it to a boil. When the water is brought to a boil, add a tablespoon or two of salt. Place the pasta in the pot and cook until two minutes before the al dente time listed on the box.
While the pasta is cooking, place the heavy cream and butter in a large skillet, and cook it over medium-high heat. Melt the butter completely and bring the heavy cream to a simmer. Whisk the cream and butter mixture for 2-3 minutes until it begins to thicken slightly. Lower the heat slightly until the pasta is ready.
When the pasta is ready, transfer it straight from the pot to the skillet using tongs (do not drain because the pasta water will help with the sauce’s consistency). Stir to combine and continue heating for another minute or two. Remove from the heat and add the parmigiano reggiano. Stir to combine. Season with salt if needed.
To serve, top each plate with pasta, and top it with oregano and freshly cracked black pepper.