Not Fettuccine Alfredo but still the same good ol’ Alfredo everyone loves!
Pasta names can be confusing, from the pasta types to the specific pasta titles. So we have linguine spaghetti gnocchi fettuccine penne fusili pappardelle cannelloni rigatoni trenne lasagne tagliatelle (and on and on and on)…. Then we have Carbonara, Bolognese, Pesto, Aglio Olio, Marinara (and on and on and on)…
Then we have the penultimate Alfredo, the king of all calorific pasta (okay what kind of pasta is not calorific but still). If you love cream and cheese and sinful rich guilty delights, I see no reason why you shouldn’t love Alfredo too! It’s special because the pasta isn’t tossed into the pan after cooking, but requires the piping hot drained pasta to warm up and cook the Parmesan cheese and cream sauce in the plate just before serving. It’s basically just made up of butter, cream, cheese and pasta… So why does it taste this sensational? I don’t know but I give all my thanks and appreciation to the Alfredo who created this dish. Thanks for inventing a pasta so out of the world! And no thanks for the extra weight on the tummy…
In my short recipe below I’d done a Garlic & Mushroom variation on the classic Alfredo. Do away with it if you prefer the original. Also, an arguably authentic Alfredo should always go with Fettuccine (a flatter and broader version of the Linguine) so please use that if you have it!
Ingredients for Garlic & Mushroom Alfredo Pasta: Serves 2
Garlic & Mushroom Alfredo Pasta
400-500g dry Fettuccine (or a similar breed of pasta if you desire)
150g mushrooms, cleaned, destalked and thinly sliced
1 clove of garlic, coarsely chopped
1 cup extra thick single cream / heavy cream
1 cup Parmesan cheese shavings
3 tablespoons salted butter
Salt, to taste
Pepper, to taste
1. Boil pasta to desired consistency. This time, don’t double-drain with cold water after cooking – This helps to retain some of the starch of the pasta and allows the cream sauce to coat onto the Fettuccine better!
2. In a pan, melt butter. Fry chopped garlic until fragrant at medium heat then fry with sliced mushrooms for approximately 10 minutes until mushrooms shrink and turn into a darker shade.
3. Turn to medium-low heat and stir in the cream. Slowly stir for another 5 minutes then season with desired amount of salt and pepper. Go easy on the salt as Parmesan cheese is inherently salty!
4. Prepare Parmesan cheese shavings on the serving plate, then pour the warmish-hot cream sauce on the shavings. Immediately, toss the pasta in! Enjoy :)
Posted by #phangchewfat