Fettuccine Alfredo

I found a recipe for the most delicious dish of fettuccine alfredo. Be warned, do not make this if you are on a diet! It consists of an unhealthy amount of butter and cream.

1 lb of fettuccine
7 Tbls unsalted butter
1 1/2 Cups grated Parmesan cheese
1 1/4 Cups pouring whipping cream (skim milk tasted just as good and is slightly healthier)
1 Tbls chopped herbs (preferably parsley and basil)


1. Cook the pasta in a large pot of boiling water until al dente. Drain well and return to pot to keep warm.

2.While the pasta is cooking, melt the butter in a saucepan over low heat. Add the parmesan cheese and cream and bring to a boil, stirring constantly. Note: The parmesan cheese will clump together if you do not stir continuously.

Reduce the heat and simmer, stirring until the sauce has thickened slightly. Add the parsley and basil, season to taste, and stir until well combined.

3. Add the sauce to the pasta and toss well so the sauce coats the pasta. Garnish with chopped herbs or sprigs of fresh herbs.

Be creative, add some vegetables to the top of this pasta dish. (Broccoli, string beans, green peas and zucchini work wondrously). I steamed some frozen string beans and added them to the top.


*This recipe comes from the book: Homestyle Vegetarian, pg 124.

(Homestyle Vegetarian. Millers Point, N.S.W.: Bay, 2008. Print)