Before I started tracking all of my new recipes, in my latest quest to learn to cook, I could make a couple of things: Pasta and dessert. Of course, not a lot of either, just variations (see below) of the same recipes. This week I give you my oh-so-simple-but-great:
Fettuccine Alfredo a la Eve
1 16 oz. package Creamette brand (or any brand you dig) Fettuccine
1 small carton whipping cream
2 cubes salted butter
1 cup Parmesan cheese
1 clove garlic
salt to taste
Cook Fettuccine as described on the side of the box. While the pasta is cooking, melt butter and set aside. Slice garlic. Rub garlic on the inside of the bowl you plan on serving in. Pour a little butter, cheese and heavy cream into bowl. Once pasta is al dente (slightly hard to “the tooth”) remove from boiling water and drain. You can rinse if you insist but I don’t as it chills the pasta too much.
Pour a little of the cooked Fettuccine into the bowl and mix with the ingredients already there. Add more pasta and more ingredients, constantly stirring with slated pasta spoon.
Serve hot, add salt as needed. When re-heating from leftover more salt will be needed.
Variation one: Use Spinach Fettuccine
Variation two: Add mushrooms
Variation three: Add peas
Variation four: Add bacon
Variation five: Oh for goodness sakes, figure it out like I did and just add whatever in the heck you want.
Variation six: Add chicken.
Variation seven: Add a green salad on the side and call it dinner!
Variation eight: Serve with Martinis, Chardonnay, Pinot Grigio, Vinho Verde, Sauvignon Blanc or Champagne!
Variation nine: Add Prosciutto.
Variation ten: dunno, send me your variation?
