Mostly-Authentic Fettuccini Alfredo
With The Napoleon Stainless Steel Wok
by Andrea Alden
All set for dinner
- 200 – 250 g of fettuccini, about 1 fist full
- ¼ cup of butter
- ¾ cup of cream
- 1 to 3 cloves of garlic, grated
- 2 cups of fresh parmesan cheese, grated
- 2 cups of pasta water
Boil water, and cook the fettuccini until al dente. Reserve at least 2 cups of the boiled pasta water before draining the fettuccini.
In the Napoleon Stainless Steel Wok
, over medium low heat on your side burner, melt the butter. Add the garlic and cream, allowing the cream and butter to thicken a little. Add the still hot pasta, and the cheese. (Reserve some cheese for garnishing too)
Turn off the burner, but keep the wok over the still hot surface. Toss the pasta, cheese, and butter together using tongs. Add ¼ cup of the pasta water, continuing to toss until everything is coated in a thick and glossy sauce.
If you find that it’s not coming together smoothly, add some more of the pasta water, a few tablespoons at a time, until everything is saucy and delicious looking.
Serve topped with fresh herbs, pepper to taste, maybe add bacon or grilled chicken for extra flavor.
This Mostly-Authentic Fettuccini Alfredo With The Napoleon Stainless Steel Wok was delicious, satisfying both my craving for creamy, garlicky pasta, and my need to celebrate food related holidays, especially pasta related ones. Happy National Fettuccini Alfredo Day! What is your favorite Italian recipe?