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By Leocthasme
Creamy Fettuccine (Al Fredo?)
A while back, one fine summer day, who should show up but my Dear Sweet Italian Fairy Godmother. Well, I thought, to myself of course, she ought to be on vacation with her pal Aztec Annie someplace down where the Agave grows, wherever. However, here she was fluttering around on my patio, where I go to cool off on those hot Texas summer days, whenever.
She sez, “Hey, I gonna give you new recipe and call dis dish Creamy Fettuccine Alfredo”.
“Hey hold it.” I said, “I don’t know no Al Fredo, whoever he is, and I hope he ain’t one of your Italian Godfathers, so we are going to call it Creamy Fettuccine Al Dear Sweet Italian Fairy Godmother. OK”?
“Well, if you gonna say so, that a good name too an I like it”.
“OK, that’s settled, so tell me all about it”.
Slap, bang, with the magic wand bit, and off she went to parts unknown, but now I and only I have a recipe for---
Creamy Fettuccine ‘Al Dear Sweet Italian Fairy Godmother’ and it’s a once in a lifetime recipe, so grab it while you can. It will never be repeated.
Here is what you need:
- 2 sticks of butter, softened
- 2 cups Whipping Cream
- 2 cups grated Parmesan Cheese
- A one pound box of Fettuccine
- Salt and pepper to taste.
- Fresh Basil Leaves.
And here is how we do it:
Place the butter in a large heatproof bowl Using a hand mixer on low speed, beat while adding the Cream until you have a very smooth mixture. Stir in the Parmesan Cheese until well blended. Set this aside. Bring a large pot of slightly salted water to a boil and cook pasta according to directions on the box. Drain well and immediately add the pasta to the butter mixture. Using two forks, toss the Fettuccine in the butter mixture to coat well. Chop the basil into shreds and sprinkle over each serving. Serve immediately while hot.Serves four hungry Italians, or anyone else for that matter. A big jug of Italian Red Wine will top it all off.
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