Saturday, 19 May 2012

Fettuccine Alfredo

I am amazed at the amount of recipes online for Fettuccine Alfredo which require you to use cream or milk. Last night I made my own Alfredo sauce at home using only butter, garlic and cheese.

Minced garlic
Grated cheese (mix of parmesan and cheddar)
I also added zucchini, mushroom and bacon.

Boil water, add pasta and salt. Cook according to packet directions, take off while still al dente.

Heat pan, add butter and minced garlic. Roughly dice bacon, add to pan. Quarter zucchini lengthways and slice diagonally, and slice mushrooms in half and then slice. Let bacon cook to your tastes, then add zucchini and mushrooms. Once the pasta is done, drain but retain some of the cooking liquid. Place pasta back in pot and add the butter mixture and a little retained water. Add grated cheese and mix over heat until melted.


I'm leaving the amounts to you as it's a fairly easy recipe. For two I recommend one medium zucchini, 2 portobella mushrooms, 2 teaspoons of minced garlic, 50 grams of butter, three rashers of bacon and a quarter of a packet of fettucine.

By the way, if you're lucky enough to have sage growing in your garden, add a handful of leaves right at the start and fry with the butter. Delicious!