Fettuccine Alfredo is something I never, ever order in a restaurant. Unless assured that it is a genuine Mom and Pop, homestyle Italian place that makes things from scratch, what you get is a goopy, starchy mess of white sauce made out of God Knows What that is either a) too salty or b) tastes like kindergarten paste. Same thing with jarred sauces. Blech.
The real stuff, however, is a rich, decadent plate of heaven. It was created in 1914 in Rome by Alfred Di Lelio, who's wife had just had a baby. She was exhausted and without an appetite, so he whipped up a dish of egg noodles, extra-rich butter, and the best parmigiano cheese he could find. His wife felt better -- and really, who wouldn't? -- and he started serving the dish in his restaurant. Because most cooks could not
reproduce the richness of the original butter, today the dish almost always contains heavy
cream.
True Fettuccine Alfredo has only a few ingredients: butter, cheese, cream and salt and pepper although many cooks have variations: garlic, grilled chicken or shrimp or vegetables. And although I like doing it old school with this recipe, today I thought I would try a New Mexican twist on it: green chiles. Not enough to be a punch in the face but enough to say "...is there something different in this? Because it's really good."
Because it's such a simple recipe, the ingredients are vital. Real butter (don't even think of any butter-like substance as a substitute) and the best Parmigiano-Reggiano you can get your hands on. You only need 4 ounces so it's within reach, and totally worth it. I've used both heavy cream and half-and-half and honestly can't tell the difference if I'm using quality cheese.
Yes, I know it's laden with fat and calories. But here's the thing: I make it once, maybe twice a year. Call tomorrow a salad and fruit day and enjoy yourself.
Fettuccine Alfredo with a Kick
adapted from the Joy of Cooking
- 1 pound fettuccine, fresh or dry
- 1/2 cup (1 stick) butter
- 1 cup heavy cream or half-and-half
- 1 cup finely grated Parmigiano-Reggiano cheese
- 2 New Mexican green chiles, roasted, peeled, seeds removed and finely chopped.
- Salt and freshly ground pepper to taste
1. In a large pot, cook the pasta to al dente in salted water according to directions.
2. Just before the pasta is done, melt butter in a skillet over medium-low heat. When the butter is melted, add the cream or half-and-half and the green chiles and heat on low. Do not boil.
3. Drain the pasta and put it in a serving bowl. Add half the cheese and toss. Add the butter/cream and toss. Add the rest of the cheese and salt and pepper to taste. The sauce will thicken as it is absorbed into the pasta. Serve immediately.
I called everyone to the table and then mixed it "tableside" and everyone enjoyed watching it come together.
The green chile was enough to give a little surprise bite but was not overwhelming. You can choose hot or mild chiles, depending on your preference.
