fettuccine alfredo

Name: Fettuccine alfredo
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound(s) fettuccine pasta; - fresh, torn basil; 6 tablespoon(s) unsalted butter; 2 - shallots, minced; 1 cup(s) heavy cream; 1 cup(s) grated parmigiano- reggiano; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; - pinch nutmeg; - pinch red pepper flakes; 7 - strips turkey or veggie bacon

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66 Pinches 1 Photo

Jackie O'Callaghan

Carmel, IN

Updated on May 28, 2012

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prep time 15 Min

cook time 20 Min

method ---

yield 4-6 serving(s)

Ingredients

1 pound fettuccine pasta
- fresh, torn basil
6 tablespoons unsalted butter
2 - shallots, minced
1 cup heavy cream
1 cup grated parmigiano- reggiano
1/2 teaspoon salt
1/2 teaspoon pepper
- pinch nutmeg
- pinch red pepper flakes
7 - strips turkey or veggie bacon

How To Make fettuccine alfredo

Step 1

Cook bacon until very crisp and crumble Cook pasta in salted water until al dente. Drain in a colander reserving 1/4 cup of the pasta liquid While pasta is cooking, melt the butter in a saucepan over medium-high heat. Add shallots and saute until tender. Add cream and bring to a boil. Add salt, pepper, nutmeg and red pepper flakes. Cook until sauce is reduced slightly, about 5 minutes. Return the pasta to the pot it was cooked in with the reserved liquid. Add butter cream sauce and half of the cheese. Toss thoroughly Sprinkle with remaining cheese and add basil
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