This Fettuccine Alfredo with Peas is a dish best made to taste. The trick to success in alfredo dishes is coating your noodles to your liking. I like a creamy and cheesy alfredo—and even double this sauce recipe when I’m feeling sinful. You can adjust the amount of cheese and cream to achieve the consistency you prefer.
Tip: Thaw peas for about 3 minutes in a bath of cold water and drain. This way they won’t become soggy.
Fettuccine Alfredo with Peas
Servings
4 Servings
Ingredients
- 1 1-pound box fettuccine
- 1 cup heavy cream
- ¼ pound butter at room temperature, cut into 8 pieces
- 1 cup grated Parmesan
- 1 teaspoon freshly ground black pepper
- 1 cup frozen green peas thawed (optional)
Instructions
- Cook fettuccine according to package instructions.
- While pasta is cooking, heat the cream in a medium saucepan over medium heat. Do not let the cream come to a boil. Whisk in butter until melted. Add the Parmesan, whisking continually, until sauce thickens. Keep warm over low heat, stirring occasionally. Be careful not to burn the sauce.
- Drain pasta; do not rinse. Place in a bowl large enough to allow tossing. Pour sauce over warm pasta and toss to coat.
- Sprinkle with pepper and toss in the peas. Top with additional Parmesan, if desired.
- Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Very good with sautéed cremini mushrooms as well
LOL, this dish is a once in a while treat, but you might enjoy this one more (you can always add peas) http://www.joyofkosher.com/recipes/light-fettuccini-alfredo/
WHICH HOSPITAL DO YOU GO TO WHEN YOU ARE HAVING YOUR HEART ATTACK?