Fettuccini Alfredo is a commonly requested comfort food in this residence. Add some grilled chicken or shrimp, and you have a meal. Add a salad on the side to balance out the meal. Fresh pasta is not to be dismissed as essential to make this perfect. It’s a must have for Chicken Marsala. However, if time doesn’t favor that, you can use store bought pasta. Always be a stickler for freshly grated cheese… Read on….
Did you know that Parmigiano Reggiano cheese is really Parmesan cheese? Its origin is in the north-central region of Italy in the towns of Parma and Reggio. This region, along with three other neighboring provinces, formed a consortium to preserve its high standards and production zones. As of 1996, it is certified as a PDO (Protected Designation of Origin) product. To clarify, this is designed to label European products made by traditional methods and in a strictly designated area. There is a picture below of that label which was found on the Parmigiano Reggiano cheese I bought for this recipe.
Known as “the king of cheeses”, it contains 3 ingredients: superb milk, sea salt and natural rennet(enzymes). No additives or preservatives are used to make this cheese according to the history link on parmesan.com . There’s an abundance of information regarding this cheese including, but not limited to, Thomas Jefferson’s role in bringing it to America. I love researching history of food. Now let’s move on to the process.
Place cream, butter, garlic with a fair amount of freshly ground pepper. Stir gently until butter is melted. DO NOT allow it to come to a boil!
Whisk in the Parmigiano-Reggiano cheese until melted. This mixture should be creamy, not clumpy. Taste and carefully salt to your liking. The cheese already provides a salty flavor so you don’t want to over do it. Continue to stir over low heat and allow it to slightly thicken.
Add in pasta and stir to thoroughly coat.
Once the pasta has been combined and starts absorbing the sauce, gradually add the reserved pasta water. This should result is the sauce becoming more creamy and luscious! 
This Fettuccini Alfredo is perfect to add sliced grilled chicken, shrimp or lobster, if you wish. Add that protein! It really adds a nice dimension and makes this recipe versatile and flexible to the wants of those being fed. Serve a fabulous salad on the side for a complete meal!
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Cook time:
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Serves: 6-8 servings
- 1 pound fresh pasta or cooked dry pasta
- 1-2/3 c. heavy whipping cream
- 6 T. butter, salted
- 2 cloves of garlic, minced
- Salt and freshly ground black pepper
- 1 c. grated Parmigiano-Reggiano cheese, packed...about 4 oz.
- Pinch of nutmeg
- ½-3/4 c. reserved pasta water
- Chicken, shrimp or lobster could be added if you like.
- Place cream, butter, garlic and freshly ground pepper in a skillet large enough to mix in cooked pasta.
- Allow butter to melt in cream over low heat, but do not boil!
- Slowly whisk in cheese, stirring until melted.
- Taste and add enough salt to your liking. Don't over do it!
- Continue to stir over low heat; it should thicken slightly.
- Add the cooked pasta and stir to evenly coat.
- Gradually add the reserved pasta water, stirring until absorbed and creamy.
- If desired, add chicken, shrimp or lobster...yum!
