I recently saw Lidia Bastianich prepare Fettuccine Alfredo using just a few ingredients.
Although I already have a favorite recipe, I know it is high in calories.
I made this version lighter and love how quickly it comes together as the pasta is cooking.
Don't be afraid to use the sage ~ it infuses just a hint of flavor.
Make the meal extra hearty by topping with grilled shrimp or, our favorite, Marinated Chicken.
Sage Infused Fettuccini Alfredo
slightly adapted from: source Lidia's Italy
1 teaspoon kosher salt, plus more for pasta pot
1 pound dried fettuccine
2 cups heavy cream, or half-and-half (I use fat-free half & half)
1 cup pasta cooking water, reserved, if needed
4 tablespoons unsalted butter
10 fresh sage leaves
1/2 - 3/4 cup grated Grana Padano, (or Parmigiano-Reggiano)
the following ingredients are optional
1 cup frozen peas (optional but required by my family) Can substitute asparagus or broccoli for peas if you prefer or leave them out completely.
Dash ground nutmeg
Squeeze of Lemon
Bring a large pot of salted water to boil for pasta. When you are ready to begin the sauce, slip the fettuccine into the water.
Combine the cream, the butter and sage, in a large skillet over medium heat. Stir to melt the butter and bring just to a simmer. Let simmer lightly for a minute or two, so the cream infuses the sage leaves. Stir in half of the grated cheese and allow to thicken slightly; add peas, nutmeg and lemon juice, if desired.
When the fettuccine is al dente, transfer it directly to the skillet with the simmering sauce. Season with the salt and return to a simmer. Simmer, tossing with the tongs, just until the sauce begins to coat the pasta, another minute or two. Remove sage. Remove from heat, sprinkle with the remaining grated cheese, and toss until creamy. Add reserved pasta water if needed. Serve immediately.
Here is my original recipe for Fettuccine Alfredo:
½ of a (1-pound) package Fettuccine, uncooked
1/3 cup softened butter
¾ cup whipping cream, room temperature (I use fat-free half and half)
¾ cup freshly grated Parmesan cheese
½ teaspoon salt
1/8 teaspoon white pepper
Dash ground nutmeg
Coarse ground pepper
2 Tbs. chopped fresh parsley
Grated Parmesan cheese (optional)
Cook Fettuccine according to package directions Drain well and place in warm serving dish large enough for tossing.
In pan, add butter and garlic, heavy whipping cream, grated cheese, salt, nutmeg, pepper
In Dutch oven, prepare Fettuccine according to package directions; drain. Remove pan from heat. In same pan, combine hot fettuccine and butter; toss to coat. Add one-half the cream; toss well. Add one-half the Parmesan cheese; toss well. Add remaining cream; toss well to coat. Add remaining Parmesan cheese, salt, pepper and nutmeg; toss well until coated and creamy. Arrange in warm serving dish. Serve immediately with pepper and Parmesan cheese. Refrigerate leftovers. 4 servings.
Fettuccine Alfredo replaced our traditional Ham for Easter dinner this year to the delight of our son-in-law, Josh. My heart was warmed as I heard him tell his children how I made it for a special Valentine's Day dinner when he and their mom were dating.