For years and years I searched for a recipe for fettuccini Alfredo that would match the old favorite I used to invariably order at Marie Calender’s. The rich sauce coating thick ribbons of fettuccini which was served with broccoli and with or without chunks of chicken was always comforting. Unfortunately, the frozen variety just isn’t the same and Alaska is not Marie’s cup of tea, apparently.
Why I didn’t just dig around in my Creole cook books in the first place is beyond me but finally, after moving up here ten years ago, I did just that. Thanks to La Bouche Creole by the always reliable Leon E. Soniat, Jr. I found exactly what I was looking for and now it is a favorite at my house, for dinner or brunch. Here is this shockingly simple but thoroughly delightful recipe:
1 lb fettuccini noodles
1 cup unsalted butter
1 cup Parmesan cheese, freshly grated
½ cup heavy cream (I use half and half without any loss of taste)
Boil the fettuccini as per package directions and then drain.
Heat the butter in a large saucepan until partially melted. Lower head, add the noodles and toss. Add the Parmesan cheese and toss until cheese in melted. Add the cream; continue to toss until the mixture is hot throughout. Plate and add black pepper if you like.
This recipe is delicious but unfortunately hard to reheat, especially in the microwave. That’s all right though; it’s so delicious you surely will have none left over. And I’m sorry, Marie, but this is even better than yours.
Header: The Cook by J. Beuckelaer