Wednesday, March 13, 2013

Fettuccine alfredo

Healthy eating, foiled.

Less than a day after I posted about healthy eating and a fresh start and blahblahblah, I caught a cold. What was the point of those stupid salads?!?! I flirt with salads once in a while, but let's be real - my heart and soul are in cheeseburgers, fries, and cake. Almost always I'd rather be eating junk. I don't love salad in the same way. It's more of a benevolent indifference.

So when I woke up with a scratchy throat despite of my cleaner diet, I threw up my hands and said: screw it, fettuccine alfredo for dinner tonight. I'm not one to restrict myself from food groups unnecessarily (sidenote: has everyone voluntarily become gluten and dairy free?), because I figure that since I cook from scratch 90% (75%?) of the time - avoiding processed foods - I am eating well enough. That's the reason why I don't sub heavy cream and butter when I cook fettuccine alfredo. It's all about balance!!

Fettuccine alfredo is very dear to me. I adore its heaviness and creaminess. It makes no apologies for itself. In consideration of that, I use heavy cream (double cream in the UK) and the fancay parmesan from one of the local cheesemongers. Indulge when you indulge, people. I'd rather have a little fettucine alfredo with a side salad (which I don't) than a lot of a leaner, alternative alfredo.

This is a humble, simple, delicious meal. Please have it tonight.




Fettuccine Alfredo
adapted from The Kitchn

Serves 2

Note: I have barely adapted this from the original recipe. I increased the cheese by a tad and always find it unnecessary to add extra salt to the sauce. My directions are more streamlined and require less dishwashing than the original.

Ingredients
227g (1/2 pound) pasta
57g (2 oz) butter
120g (1/2 cup) heavy cream
90g (3.17 oz) parmesan
salt + pepper

Instructions
1. Bring pasta to boil. Salt water generously. Cook til al dente, as per package instructions.

2. Save some of the pasta water before draining. I dip a mug into the pot to gather the water before draining the pasta.

3. Lower the heat to medium. Combine the cream and butter in pot. Stir until combined and hot, 2-4 minutes. Toss in about half of the cheese. Stir until melted.

4. Toss the pasta back into the pot. Sprinkle the remaining cheese and stir until melted. Season with pepper generously. Enjoy!

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