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	©	Last Update:
	28 Dec 2002

Be sure to read comments on the Alfredo recipe.

From: Garph
Date: Mon, 31 Jan 2000 17:11:05 -0800 (PST)

Dr. Faustus wrote:

> Fettucine Alfredo
> 
> 1 pound fresh linguine 
> 1 cup heavy cream 
> 3 tablespoons softened butter 
> Salt and pepper to taste 
> Nutmeg to taste 
> 
> Bring a large pot of salted water to a boil. 
> Add the pasta and cook until it is tender but still firm to the
> bite, about 3 minutes. 
> Drain and dry linguine and set aside.
> In a saucepan place 3/4 cup of the heavy cream and
> butter. Cook over medium heat just to thicken. 
> Add linguine to the saucepan, and toss to coat. 
> Add remaining 1/4 cup of cream and Parmesan cheese.
> Season to taste with salt, pepper, and nutmeg.
> Transfer to a serving dish, and serve immediately. 

A bit more effort can turn this into pasta primavera.

Cut up some broccoli (~.5 of a tree) and cauliflower (~.5 of a head) into
bits about the size of your thumb.  Dice an onion and mince a clove of
garlic.  Cut up a chicken breast to small chunks the size of end joint of
your pinkie.  

Add some olive[1] oil to a large cast iron frying pan on medium-high heat.
Cook the chicken until browned, then stir into the alfredo sauce[2]. Drain
drippings, if any.  Add more oil and saute the onion and garlic.  When
translucent, add the rest of the vegetables.  Cook until broccoli turns
bright green.

Put a pile of noodles on a plate.  Add vegetables on top, then ladle on
the alfredo sauce (which now contains chicken breast).  Sprinkle basil if
desired.

Since cooking noodles is trivial and quick, one may wish to prepare a lot
of alfredo sauce (or any other pasta sauce) for later use when you really
don't feel like cooking.



[1] Do NOT be an asshole and use something dumb like corn oil or "canola"
oil.  Go and get yourself a bottle or two of good olive oil.  Bertolli's
is a good choice.

[2] This alfredo sauce is prepared completely seperately from the pasta.
Basically melt the butter on medium heat.  Stir in the cream (or
evaporated milk).  Be careful to avoid boiling or else the cream will
curdle.  Gradually add ~1/2 cup shredded parmesan (partially romano, if
desired) until cheese is melted.

Garph, the chef.