I love pasta—and who doesn’t? Because I didn’t grow up cooking Italian food, I usually save my Italian experiences for my favorite Italian restaurants, like La Mela in the heart of New York’s Little Italy and Anna’s in Los Angeles. But a gal’s gotta make fettuccine Alfredo occasionally. This is the very first home-cooked meal I tried on Garth, and I’m surprised he ever allowed me to cook for him again! It was early on in our relationship, and I wanted to impress him with my cooking skills, so I thought this recipe would be perfect. It is so rich it makes you full fast. That particular night, however, my Alfredo sauce came out so thick it was almost impossible to serve it from the pan. Garth, being the gentleman he is, took a big serving and attempted to eat it. I don’t know if he finished it all, but it was so rich and filling he almost fell asleep in his plate! He says he has no memory at all from about halfway through the meal until he woke up hours later on the couch.
Recipe information
Yield
serves 6
Ingredients
12
3
1
1
2
1
2
Need to make a substitution?
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
Step 2
In the meantime, make the sauce. In a medium saucepan over low heat, melt the butter. Whisk in the whipping cream and pepper, stirring frequently, until the mixture thickens slightly, about 5 minutes. Gradually stir in 1 1/4 cups of the Parmesan cheese. Cook and stir just until the cheese is melted. Whisk in the cornstarch and stir until slightly thickened, about 3 minutes.
Step 3
Drain the pasta and add the hot noodles to the cheese mixture. Toss until the pasta is well coated. Transfer individual servings of the pasta to plates. Sprinkle 2 tablespoons Parmesan cheese over each serving, and garnish with the chopped chives or parsley.
From Trisha
Step 4
If you try this recipe, make sure you don’t have to drive afterward. Maybe it should come with a warning not to operate heavy machinery after eating!