Fettuccine Alfredo - Recipe by Koji Cooks

FETTUCCINE ALFREDO

For Koji's birthday, I always make him Fettuccine Alfredo. He loves a long piece of fettuccine with cream and butter, of course. This is a simple Alfredo sauce that comes together in minutes. Use imported fettuccine made with eggs or make your own pasta. I often add small cubes of cooked ham, peas, and mushrooms, as this one uses. Other great choices would be shrimp, cooked chicken, or clams (my favorite).

FETTUCCINE ALFREDO - Recipe (serves 4)

12 ounces fettuccine cooked al dente, reserving *1 cup of the starchy water the pasta is cooked in. hold the the pasta @ room temp.

1 cup fresh grated parmesan - divided.

2/3 cup chopped Italian parsley - divided.

1 cup each cubed cooked ham and frozen peas (left frozen).

1 seeded, finely chopped jalapeno - optional

SAUCE BASE

4 tablespoons sweet butter

4 tablespoons diced sweet onion.

2 tablespoons minced garlic

1/2 cup dry white wine

the reserved *1 cup of pasta cooking water

1 cup of heavy cream

1/2 teaspoon of kosher salt or more to taste

30 grinds of fresh black pepper

half of the parmesan

half of the parsley

METHOD

Heat a large saucepan over medium heat, add the butter and melt, add the onion and sauté for 4 minutes. Add the garlic and wine, increase the heat to medium-high and cook, stirring, for 3 minutes. Add the pasta cooking water and cream, bring to a steady simmer and reduce by one-third. Add the salt, pepper, Parmesan, parsley, ham, and peas, plus the cooked pasta and the optional jalapeno, stir with a wooden spoon until the pasta is super hot. Serve topped with remaining Parmesan and parsley.

this one is using shrimp