Best Fettuccine Alfredo I've made yet

Zoom Lens has added a photo to the pool:

Man...I'm tellin' ya...this was good eatin'!!!

Best I've made yet, and better than any I've tasted in any restaurant anywhere.

.

For one serving:

Heat a medium pot of water to boiling. To the water add one or two tablespoons of butter; about two tablespoons of salt; about a teaspoon of paprika; about a tablespoon of oregano; about a teaspoon of garlic powder; about half a teaspoon of basil; several turns of freshly ground black pepper. Stir well to mix and add the pasta.

Cook your favorite brand of fettuccine according to package directions; drain (do not rinse) the noodles and return to the cooking pot.

Sauce:

To the cooked noodles add at least half a stick of butter cut into thin slices so it will melt easily. Stir well until all of the noodles are coated with the butter and the butter is completely melted.

Using a garlic press, press 6 to 8 large cloves of garlic into the pot. Mix well. (If it's hot garlic only use 2-3 cloves.)

Grate Parmesano Reggiano...yes, the real deal; expensive but worth it! Grate about ¼ cup or more into the noodles.

Return the pot to a low heat and stir in a small amount of cream and mix well. Continue to stir occasionally and cook over low heat until the cheese is completely melted. The sauce should be thick in the pot and coat the noodles well. Continue to add small amounts of cream if necessary until the sauce has achieved the consistency you desire. Err on the side of a thicker sauce rather than a runny, thin one.

In my photo it looks like I’ve sprinkled additional herbs over the dish but I have not. Lots of the herbs from the cooking water will stick to the pasta, and I find that’s all the flavor you need.

Enjoy!

.

My photographs and videos and any derivative works are my private property and are copyright © by me, John Russell (aka “Zoom Lens”) and ALL my rights, including my exclusive rights, are reserved. ANY use without my permission in writing is forbidden by law.