I have a lot of a ‘little bit of this’ and a ‘little bit of that’ in the cupboards and refrigerator. In these lean times attributed to the economic disaster we are experiencing in this country, I try to think of meals using what is on hand here rather than run to the store for ingredients. I came up with this recipe for Fettuccine Alfredo using ingredients I had on hand.
Nonna’s Fettuccine Alfredo
I made the pasta dough using 2 ½ cups of all-purpose flour, 1-teaspoon salt, 2 eggs and a tablespoon of olive oil. By the time I was done kneading this pasta dough my hands were about to fall off. I let this dough rest for 20 minutes in a plastic bag and then I got out my pasta machine to make the fettuccine.
While the pasta is cooking-in a large frying pan, melt 1/4 cup of butter, added 2 smashed cloves of garlic and sauté the garlic over low heat until you start to smell it. Remove the garlic and add 1-teaspoon dry basil to the butter. If your pasta isn’t ready, remove frying pan from heat so the basil and butter don’t burn.
Cook the fettuccine/pasta al dente (tender but firm to the bite). Reserved about a cup of the pasta water and add it to the basil butter. Drained the rest of the pasta, add it to the skillet with the basil butter, and reserved pasta water. Add 3/4 cup of grated Parmigiano-Reggiano and 1/4 cup grated Romano cheese, 1/2 cup of half-n-half and 1/2 cooked frozen peas. Cook over low heat, moving it around with tongs until it thickens.
Serve immediately. Add more grated Parmigiano-Reggiano or Romano cheese to individual serving if desired.