February 25, 2012 § Leave a Comment
This dish is NOT for the health conscience. Every once in awhile I’d order this dish and not even think about it being an unhealthy dish. (I know its obvious, but I choose not to think like that. Haha.)
Now that I’ve made a fettuccine alfredo dish, I think I’ll limit myself to maybe a few times a year to enjoy. So yummy, so rich, but wow, it’s pretty much butter and cheese! I decided to top mine with grilled chicken breash, sauteed mushrooms, and arugula. There’s no way I could eat it plain. The arugula made it so good, it gets wilted when mixed in and gives it a peppery fresh taste. Awesome.
Fettuccine Alfredo (adapted from cbsop.com)
- 18 oz fettuccine, cooked, drained and hot
- 2 sticks butter, cut in small cubes
- 3 1/4 cups grated Parmesan Cheese
- 2 tsp garlic powder
- 1 tsp pepper
Bring a pot of salted water to a boil.
Add pasta and cook according to package directions.
Drain pasta, reserving about a cup of the pasta water.
Place pasta back in pot, mix in butter and garlic powder until butter is all melted.
Add cheese and pepper, toss to distribute evenly.
Use pasta water to thin out if it gets too thick. add about 1/4 c at a time.
Serve immediately, with or without some toppings.