Recipe:
1. In a large skillet, heat the butter and saute the garlic and onion until lightly golden in color.
2. Deglaze with the white wine and add the cream and chicken broth.
3. Bring to a boil and reduce the alfredo sauce to half or until thick.
4. Add the grated Parmesan and season the sauce to taste with salt and pepper.
5. Simmer for 1 minute or until the cheese is dissolved.
You should not add the Parmesan cheese earlier, because it will stick to the bottom of the skillet.
6. In the meantime, boil the fettuccine according to taste or according to package directions - whichever you are more comfortable with.
7. Strain and toss the fettuccine immediately in the Alfredo sauce and serve.
Cooking Tip: Although my recipe for Fettuccine Alfredo calls for heavy cream, some people prefer to use table cream or the original Italian cream called panna.
You could, also, completely remove the cream from the alfredo and just use butter and parmesan cheese. That's why Fettuccine Alfredo is commonly referred as Fat Al.
|