Emeril Lagasse's Fettucine Alfredo

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Recipe for Emeril Lagasse's Fettuccine Alfredo My Way. Jazz it up by adding little chopped ham and some peas. It's deliciously good and creamy any way you make it!

Ingredients

  • Tools:
  • 6-quart pot
  • wooden spoon
  • 12-inch skillet
  • cutting board
  • chef's knife
  • measuring cups and spoons
  • oven mitts or pot holders
  • colander
  • large bowl
  • box grater
  • Ingredients:
  • 1 pound fettuccine, tagliatelle, or other wide ribbon noodles
  • 1 tablespoon plus 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup small diced smoked cured ham (optional)
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 cups heavy cream
  • 1/2 cup green peas, defrosted if frozen (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional)

Directions

  1. 1. Bring a pot of water to a boil.
  2. 2. Add the pasta and 1 tablespoon of the salt. Return to a boil and cook the pasta until al dente (page 81), stirring occasionally to prevent the noodles from sticking, about 10 to 12 minutes.
  3. 3. Meanwhile, melt the butter and heat the oil in a large skillet over medium heat.
  4. 4. Add the ham, if desired, and cook, stirring for 1 minute.
  5. 5. Add the onion and cook, stirring for 2 minutes.
  6. 6. Add the garlic, and cook, stirring for 30 seconds.
  7. 7. Add the heavy cream and bring to a boil. Cook until the volume is reduced by half, about 5 minutes. If desired, add the peas. Add the remaining teaspoon of salt and the pepper, and stir well.
  8. 8. Using oven mitts or pot holders, drain the pasta in a colander set in the sink and place the pasta in a large bowl.
  9. 9. Pour the sauce over the pasta. Add the cheese and toss to coat.
  10. 10. If desired, add the parsley and adjust the seasoning to taste.
  11. 11. Serve immediately.