We had a busy weekend so this weeks Utica recipe is a little late.  It’s one you’ll want to try so get your list ready.  It won’t be a long list:  3 ingredients. Those kind of recipes everyone likes!

“This recipe for the Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite.  Until now, the Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation.” – By Joe

The Recipe from page 129 of our book A Taste of Utica

1 lb of fresh, very thin fettuccine noodles

6 oz unsalted butter

6 oz Parmigiano Reggiano cheese (aged 24 months), grated

Cook the fettuccine noodles in 1 gallon of salted boiling water for 3 minutes.

At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream.  If using a mixer, this should not take more than 3 minutes at which time the noodles will be ready.

Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce.  Plate the preparation.  Cheese lovers may want to sprinkle additional grated cheese on top.

Who would have guessed a three ingredient recipe would be such a hit.  *I used whole wheat pasta.

I cheated just a little by using 4 oz of healthy butter blend PLUS 4 TBS Extra Virgin Olive oil.  Everyone loved it!

Have you ever made Alfredo Sauce?  What’s your recipe?

This week, on page 42 in our book A Taste of Utica, Rainie Piccione posted the lightest of Alfredo sauce recipes.  It’s not heavy and doesn’t consume you in a plethora of flavors.  It is a perfect sauce and texture complement to a good starch and or a good protein. 

CREAMY ALFREDO SAUCE

• 2 TBS olive oil
• 2 tsp fresh garlic, minced
• 2 TBS onion, minced
• 3 cups heavy cream
• 2/3 cup Parmesan cheese, grated
• black pepper to taste (if you prefer to keep the sauce white, no black flecks, use white pepper)

Directions:  Heat olive oil in a non-stick pan over medium heat.  Add onion, cook for 4 minutes.  Add garlic and cook for 2 minutes.  Stir in the cream and reduce heat to medium low.  Stir in Parmesan cheese and add the pepper to taste.  Serve over cooked pasta or broiled chicken breasts.

Easy to make and great over a variety of starch, protein, and vegetables.  Enjoy!