Dr. Lynda's Fettucini alfredo
This is a recipe that is as simple and fabulous as it gets!
I learned this from watching a famous chef at a restaurant in New Orleans called Moran's On The River. He prepared this at our table, for a meal that Chuck and I call a "Rocking Chair Memory".
You can prepare this for any sized group as long as your pots and pans are big enough. In this picture, I'm making it for 14 people, outside on a propane burner beside the picnic table,.. headlamp on! I had to use a pot that could boil 4 packages of pasta at once, the largest pasta drainer you've ever seen, and then I needed a huge skillet (about 16 inches across) to reduce enough sauce for all that pasta.
Here's the basic recipe for one large package of pasta (for 4 people) You can multiply it up from there:
1 package dry fettuccini noodles
2 pints half and half
8 to 16 ounces of grated parmesan cheese. I keep a lot on hand in case I want to use more to make it even thicker. (I like to spend a little more and get the fresh grated "REAL" parmesan from Italy. I can find it in my grocery store over in the special cheese section.)
Fresh ground pepper
Nutmeg
1 stick of real butter
First, put the stick of butter and the carton of half and half in the skillet on medium/high heat. Stir constantly for about 10 minutes. You want to reduce it by about 1/3rd . Careful with the heat - reduce to a simmer - and keep stirring,... or the mixture will "break" and it's ruined. (If it separates into a clearish liquid with white specks, then just give it up. You can't rescue the dish.)
Meanwhile, boil your pasta and try to have it ready just about the same time your sauce is reduced.
When the sauce has thickened and reduced, turn off the heat and add in 8 ounces (or more) parmesan, a good amount of fresh ground black pepper, and about a half teaspoon of nutmeg. Stir all together. It should be smooth and thickened.
Add the noodles to your skillet full of sauce IMMEDIATELY after you've added the parm and spices. Toss well. Then SERVE!
You'll want to have some grated parm on the side for people to sprinkle over the pasta.
Your eaters should have their plates ready, forks in hand! THAT IS CRITICAL! This is best when eaten within 5 minutes after you've tossed the noodle in. It's just not the same even 10 minutes later. (And not at all the same if you heat it up later.) So enjoy this wonderful extravagance freshly made. ... and double up on your Lipitor later. (ha!.. just kidding)