Fettuccine Alfredo

This is an adaptation of too many recipes to reference here. I used several as guides, but ultimately made some arbitrary changes both for my heart health's sake (for example, using a cup of butter felt excessive even with a full box of fettuccine) and for my own tastes. I so wanted to make this the authentic Italian way, but North America's love for cream (and my love for garlic!) won out. As always, do as you feel led if you give this a try!

Fettuccine Alfredo (al burro?)

(2 servings)

Ingredients

200g / 7oz of fettuccine

2 tablespoons of butter

5 cloves of garlic (crushed/minced)

1 1/2 cups of heavy cream or half 'n half

Black pepper (to taste)

Parsley (to taste)

Salt (to taste)

3/4 cup of grated parmesan*

3/4 cup of grated romano*

1/4 cup of pasta water

1/2 cup of shredded rotisserie chicken (optional)

*Traditionally only parmesan would have been used. I personally go with what I've got. If I've got the romano or even asiago it adds some nice flavor to the dish, but if I've only got parmesan, that works great too. The higher quality the better as always, but even economized this dish is delicious!

Directions

1) Bring salted water to boil in a medium-sized pot and cook your fettuccine to your desired tenderness.  While that's happening...

2) Melt the butter over medium-low heat in a pan, then stir in the garlic and sauté for a couple of minutes.

3) Stir the cream or half 'n half into the garlic butter and add your seasonings.

4) Whisk in your grated cheese(s) of choice and keep stirring until the sauce thickens. Add the pasta water a little at a time.

5) Check the sauce, adjust your seasonings if necessary, and then when the fettuccine's done add it to the pan to coat thoroughly in the sauce. Serve as is, with your favorite garlic bread, et cetera, and enjoy!