Real Recipe: Fettuccine Alfredo

Annnndddd…soccer season is officially over. Bittersweet. Bitter in that the season went by so fast, and I was sad to be done last week. Sweet in that I have a life again (or a life outside of soccer I should say!). I survived my first season as head coach, and am already looking forward to next year. However, in the mean time I’ve got time to do the things I haven’t had time for (like work out,  practice yoga, hang out with long lost friends!).

Oh and did I mention cook?! As I’ve been subsisting off of take-out since school started in September, you can bet I am ready than ever to get back in the kitchen more regularly. I was pretty good about whipping up a batch of gluten-free banana muffins or making a large meal to have leftover for the week, but not very good about cooking regularly through the week.

This past Sunday I made a crock pot of Honey Sesame Chicken with Broccoli (recipe to come!) and last night the bf and I made one of my all-time favorite comfort foods, Fettuccine Alfredo. As I’ve been cutting out gluten, we made these with some delicious gluten-free Fettuccine noodles from RP’s Pasta (http://www.rpspasta.com/) made in Madison, WI. I love using fresh noodles, and was kind of sad when I decided to go gluten-free and couldn’t enjoy some of my favorite RP noodles. But then I discovered they make some of my favorites without gluten! Fettuccine, linguine, fusilli, and even lasagna sheets. Woo hoo!

So we made some (Meatless Monday!) gluten-free Fettuccine Alfredo last night. Creamy, rich, and delicious. There are a handful of vegan dishes featured on this blog, however, some days, I just can’t do without dairy. Although I’ve found my allergies and sinus issues are MUCH improved without a lot of gluten or dairy, good-quality cheese (and cream in this case!) usually treats me pretty well. It’s the processed, who-knows-where-I’m-from dairy that does me in.

And why the full-fat dairy in this recipe? Because full-fat dairy has some enzymes that lower-fat dairy doesn’t. It has to do with the process of extracting out fat. When I switched from Skim milk to Whole milk years ago (although I don’t really drink much milk these days!), I felt so much more satisfied. One of my new favorite blogs, Girl Meets Nourishment, has a great article on why all fat isn’t created equal and why our bodies need good-quality fat. You can check it out here: http://girlmeetsnourishment.com/the-fat-truth/

OK so back to the recipe. Sure you can make this lower fat by using less butter and substituting half-and-half or milk for the cream. If that’s your thing, go for it! I’ve definitely made this version lower fat. However, you will miss all the creamy goodness. Not to mention, some important enzyme building blocks :)

Mmm, just looking at this picture makes my mouth water! fettuccine alfredo

Fettuccine Alfredo

(adapted from Emeril’s Fettuccine Alfredo: http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-recipe2/index.html)

Ingredients:

9 oz. fresh fettuccine noodles

1 shallot, diced

1 head broccoli, cut into small florets (optional)

1 cup Parmesan cheese, finely grated

4 TBSP butter

1 TBSP flour (optional)

1 pint cream (or half-and-half or whole milk)

salt and pepper, to taste

red pepper flakes (optional)

Directions:

1) Cook noodles according to directions until al dente (Careful, if using fresh pasta it will only take a few minutes so you may want to wait awhile to start on this step if so!). When done, strain the noodles, reserving 1/4 cup of pasta water for later.

2) Meanwhile, in a separate pot steam broccoli until tender. Can also add to the boiling pasta noodles in the last few minutes to cook.

3) While water is boiling/noodles are cooking, melt butter in medium saucepan over medium heat. Add shallots and saute until tender.

4) OPTION: If using milk or half-and-half, consider adding 1 TBSP flour to melted butter to make a roux. Stir in the flour and wait a few minutes, stirring constantly until mixture thickens and starts to turn a light golden color.

5) Add heavy cream and bring to a boil.

6) Lower heat to a simmer and let sauce thicken. Salt and pepper to taste.

7) Add in cheese. Let melt and stir to distribute. Slowly add in reserved pasta water until sauce reaches desired consistency.

8) Place pasta back into pot, pour sauce over. Add in broccoli. Serve and top with extra parmesan and black pepper if so desired. Enjoy!

NOTE: On non Meatless Mondays, some good quality grilled chicken is a nice addition to this dish as well! :)

fettuccine alfredo

Fettuccine Alfredo
Recipe type: Entree
Cuisine: Italian
Serves: 2
 
A deliciously creamy Fettuccine Alfredo. Perfect comfort food on a cool day!
Ingredients
  • 9 oz. fresh fettuccine noodles
  • 1 shallot, diced
  • 1 head broccoli, cut into small florets (optional)
  • 1 cup Parmesan cheese, finely grated
  • 4 TBSP butter
  • 1 TBSP flour (optional)
  • 1 pint cream (or half-and-half or whole milk)
  • salt and pepper, to taste
  • red pepper flakes (optional)
Instructions
  1. Cook noodles according to directions until al dente (careful, if using fresh pasta it will only take a few minutes so you may want to wait awhile to start!). When done, strain the noodles, reserving ¼ cup of pasta water for later.
  2. Meanwhile, in a separate pot steam broccoli until tender. Can also add to the boiling pasta noodles in the last few minutes to cook.
  3. While water is boiling/noodles are cooking, melt butter in medium saucepan over medium heat. Add shallots and saute until tender.
  4. OPTION: If using milk or half-and-half, consider adding 1 TBSP flour to butter to make a roux. Stir in the flour and wait a few minutes, stirring constantly until mixture thickens and starts to turn a light golden color.
  5. Add heavy cream and bring to a boil.
  6. Lower heat to a simmer and let sauce thicken. Salt and pepper to taste.
  7. Add in cheese. Let melt and stir to distribute. Slowly add in reserved pasta water until sauce reaches desired consistency.
  8. Place pasta back into pot, pour sauce over. Add in broccoli. Serve and top with extra parmesan and black pepper if so desired. Enjoy!
  9. NOTE: On non Meatless Mondays, some good quality grilled chicken is a nice addition to this dish! :)

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