Not A Classic Fettuccine Alfredo

Decided it was time to start making pasta again, it has been about 8 years since I made it. Guess I got lazy when it came to pasta, it’s the only reason I can think of as to why I stopped. I have had the pasta roller for about 35 years and the pasta tree for about 25. Main reason for the pasta roller was to make pasta sheets for lasagna, the tree was a Christmas gift. Before the tree I had dowels that I put between 2 chairs. Doing that drove my wife crazy, but she liked the pasta. The tree makes it a little easier on her but I miss the dowels.

Because the pasta cutter attachment only goes down to fettuccine size fettuccine is what I made. My wife doesn’t like alfredo sauce so for her it’s red sauce and meatballs. Fettuccine alfredo is my favourite pasta and I even like chicken fettuccine alfredo. Shrimp and mushroom are the two I like the best and today was mushroom. The first time I had mushroom alfredo was in Strathmore Alberta. It was made with frozen sliced mushrooms but was still delicious, but with fresh mushrooms it is even better.

So exactly what is alfredo sauce, when you break it down it’s butter, garlic, a little italian seasoning, cream, and lots of cheese. The classic is of course made with parmesan and if you’re a must be the classic it’s what you use. For me that’s kind of like the thing red wine with red meat and white wine with chicken and fish. I think that’s totally dumb, just have the wine you like with everything. Parmesan cheese is very good cheese but I like the taste of asiago better, so it’s what I use. Guess it comes down to how I look at any recipe, if there is something in it I don’t like I don’t use it, I substitute with something I like. So with alfredo sauce I think it is just as good with asiago, or romano or with any other salty hard cheese you like. So this isn’t a classic fettuccine alfredo but it is still totally delicious. Whether you have it with just the sauce or add things like shrimp, mushrooms, or even chicken it is a great meal.

The sauce comes together quickly, start it when you put the water for the pasta on to boil. The fresh fettuccine cooks in 3 minutes.

8 mushrooms sliced

1/2 cup butter

2 cloves garlic minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon italian seasoning

1 cup heavy cream

1/2 cup half and half cream

2 cups finely grated asiago cheese, this seems like a lot but using the fine grating side of a box grater it comes out fluffy

Preheat a frying pan with the butter on medium heat. Add the mushrooms, salt, and pepper, cook for 2 minutes. Add the garlic and italian seasoning and cook for 1 minute. Add cream and half and half and cook for 1 minute. Stir in the asiago and stir constantly until it is melted and we’ll combined, reduce to simmer until pasta is cooked. Add cooked pasta and mix well and serve.

About Graham Stewart

This is me on a bad day.
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