Fettucine Alfredo Review

[Lorraine]

From the Pata Book. I searched, and didn't see where it had been reviewed. so.

This was really simple, and tasty. Really easy to make, do the prep ahead of time. I made it while grilling chicken. The only thing I did different was add in a few chopped slices of bacon for one person. (OK, so it turned into Carbonara).

Interesting, it also held up well during dinner. I'm made some that turn into a mass of glue in 15 minutes. This one didn't. I cut all the meat of the leftover chicken thghs, I'll add it to the leftover pasta tomorrow, and that will be dinner for one who requested it. I will definitely make this one again.

[esgunn]

Thanks Lorraine! I was struggling with what to make the kids for dinner. I had everything on hand. Also made it more a carbonara to make it a whole meal. Browned a little bacon and sauted the chicken with the bacon. Had some allready cooked bow tie pasta in the refer - just tossed that with the butter then added frozen peas, made the rest of the sauce and combined with the chicken and bacon. Was perfect and very tasty.

Good thing my kids are skinny!

[Lorraine]

Glad you liked it. I think you could use this as a base recipe and add a variety of tasty things to it.

[cjs]

guess I better check this one out - we'll be back to chicken thighs soon, I'm sure...

[Lvtahoe]

Good Morning, How do I find the recipe. I've been searching everywhere and can't seem to find it. Thanks, Joan

[Harborwitch]

A lot of the time the recipes come from Cuisine at Home magazine or their special publications. Frequently someone will post them for those who don't have the magazine, or the special publication being talked about. Some people can access the archives and others are really good typists.

[cjs]

Joan, the recipe was in C@H's Pasta (not 'Pata', Lorraine ), so it's not printed anywhere.

Here it is.

Fettuccine Alfredo
Cuisine at Home,Perfect Pasta book

Cook:
3/4 lb. dry fettuccine

Melt; Add:
2 T. usalted butter
Cooked fettuccine

Whisk together; add:
1 cup heavy cream
1/3 cup chicken broth
1 egg yolk

Off heat, stir in; season:
1/3 cup Parmesan, grated
Salt and ground black pepper to taste

Bring a large pot of salted water to a boil for the fettuccine.

Melt buter in a large saute pan over med. heat just before pasta is done.
Drain the pasta, then add it to the melted butter, tossing to coat.

Whisk the cream, broth, and yolk together, then stir it into the pasta.

Increase heat to med-high and bring to a simmer, stirring often.
Cook till thickened, about 3 min.

Off heat, stir in the parmesan, then season with salt & pepper.

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geez, this is making me hungry!

[Harborwitch]

Geeze - that could be dinner tonight. Thank you Jean!

[cjs]

welcome - could be ours too - just printed it out.

[Lorraine]

" not 'Pata', Lorraine "

How eloquent of me!!!! Thanks for posting the recipe!