Fettuccine Alfredo

"How did you know chicken fettuccine alfredo is my favorite dish"

Uhh.... I'm just that good?

Dear hubby spent the afternoon in the Florida heat adding a couple new heads to the sprinkler system, so I knew a hearty meal would need to be in order for this evening! I hadn't used my pasta maker in some time, so I settled on fettuccine alfredo. After a quick run to the store for parmesan, I prepared the past dough:

4 eggs

3 cups flour

Pile the flour directly onto your counter or a large cutting board. Make a well in the middle, and crack the eggs into it. Break the yolks, and then mix well. A little more flour or a touch of water can be added if it seems too wet or too dry. The dough should be roughly the consistency of firm play-dough. Place the dough either in a bowl covered with a damp towel, or in a plastic sealing storage bag and rest for 20-30 minutes or so. Once it's rested, kneed a few times on a floured board or counter, and cut a roughly 1/2 cup chunk off. Using a past maker, or rolling pin, roll into thin sheets, then if you have a fettuccine attachment, cut into ribbons. Drop into boiling salted water for just a few minutes, and remove when they're floating. Toss with a little olive oil to prevent sticking.

To make the alfredo sauce:

1 stick unsalted butter

2 cups cream

3 cups fresh shredded/shaved/grated parmesan
1 clove garlic, minced, grated or crushed

Fresh cracked pepper to taste

Melt the butter in a medium sauce pan. Once melted, add the cream and allow it to come to a simmer for 5 minutes. Add the parmesan, garlic and pepper, and stir well until melted. Remove from the heat and allow it to cool for a few moments before serving to allow it to thicken more.

I also grilled and sliced a few boneless skinless chicken breast, which I put on top of the pasta before pouring the sauce over. I served grilled asparagus as a side as well. Some garlic bread or bread sticks would go nicely too for sopping up the sauce! Hope you enjoy!