I've been M.I.A for a while, which is a really good way for a blogger to lose followers... but I'm hoping you'll try this pasta and forgive me! I adapted this recipe from The Pioneer Woman's blog, so you know it's good! Check out her site for some really great step-by-step photos of this pasta.
You'll need:
1 lb. fettuccine
1 stick butter
1 cup heavy cream
About 1 cup chicken broth
2 cups Parmesan, grated
Dash of Salt
1/8 tsp. Pepper
1/8 tsp. dried basil
Sauté mushrooms about 8 minutes on medium heat until tender. Sometimes I'll just cook them with 2 Tablespoons of olive oil, but you can also use about 1/4 cup dry white wine (shhh...) to give the mushrooms lots of flavor. Just be sure to sauté until all the liquid is gone so the alcohol evaporates out of there. :)
While those are wrapping up, begin cooking the fettuccine until al dente. Meanwhile, melt the butter in a large saucepan on medium-low heat.
Once the butter is melted, whisk in the cream!
Add salt and pepper.
To create the pasta, add 1 cup of Parmesan to a large serving dish/bowl. Pour the warm cream mixture over the cheese. Resist the temptation to stir... and add the drained pasta to the top of the mixture. Now, add the rest of the cheese and stir it all together with tongs or a pasta server. The pasta will probably be a little goopy and sticky, so gradually add the chicken broth until the pasta reaches a creamy consistency that makes you happy. You may not need to entire cup of broth. (Pioneer Woman uses a cup of pasta-water reserved before draining the pot of fettuccine, so you could do that to make this a vegetarian dish. I prefer the flavor of the chicken broth!)
I served the mushrooms separately because I had a crowd over, and not everyone is a fan of mushrooms. Crazy, I know. But you could mix them in before serving as well. Or add other vegetables, chicken, or shrimp. The fettuccine alfredo is a great base for whatever meat/veggie you're craving.
Sending you (better late than never) love from my kitchen!
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