Fettuccine Alfredo is one of my very favorite pasta dishes.
If you think it’s bad for you, think again. Grass-fed butter and cream are full of fat-soluble activators A, D and K2. Most of us are low or even deficient in these vitamins.
I hereby give you permission to eat Fettuccine Alfredo again.
And yeah, that’s not my photo above. I make my Fettuccine Alfredo with a LOT more sauce. In fact, that photo is really kind of pathetic. I’ll work on getting one of my own soon.
Bottom line: Do NOT be afraid to ladle on the sauce nice and thick. That’s where the vitamins are, people!
To make this dish even more nutritious, add a pound of wild shrimp.
You want to use enough salt in order to make your pasta water “as salty as the sea” (in the words of Chef Nigella Lawson). I usually use kosher salt to salt pasta water but if you can afford it, use sea salt, as it is more nutritious.
We don’t eat pasta every day, and when we do, we use brown rice pasta, which is much better for you (and tastes pretty much the same if you get a decent brand of rice pasta). Conventional pasta is made from white flour, so it is not recommended, as it is devoid of nutrients.
If you can’t find fettuccine brown rice pasta, you can substitute linguine or spaghetti or whatever is available.
Filtered water — where to buy water filtration system
Kosher salt or sea salt (a generous handful) — where to buy sea salt
Pasta, brown rice or whole wheat (1 pound) — where to buy whole grain pasta
Butter, grass-fed (4 ounces) — where to buy butter
Garlic cloves (3-4)
Cream, not ultra-pasteurized, ideally grass-fed (8 ounces)
Parmesan cheese (8 ounces)
Optional: Egg yolks from pastured chickens (2) where to buy eggs
Sea salt and freshly ground black pepper to taste — where to buy sea salt and black pepper
1. In a stockpot of rapidly boiling water (salted generously with a large handful of sea salt or kosher salt), cook pasta until al dente.
2. While the pasta is cooking, cut the Parmesan into small cubes and pulse in food processor until finely grated, or grate by hand. If using a food processor, be sure not to use the hard rind of the Parmesan — it will get stuck in the blade. (Save your Parmesan rind for minestrone soup.)
3. Peel and crush the garlic cloves.
4. Melt the butter in a medium saucepan over medium heat.
5. Add crushed garlic and saute until tender.
6. Add heavy cream and cook for about 5-10 minutes. Remove from the heat.
7. When pasta is done cooking, drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
8. Return the pasta to the pot it was cooked in, set over medium-high heat. Add the reserved cooking liquid.
9. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly.
10. Optional: Add 2 egg yolks.
11. Season with sea salt and freshly ground black pepper to taste.
12. Sprinkle with remaining Parmesan. Serve immediately.
Photo Credit: powerplantop, on Flickr