Allright folks, this one is a classic and one of my alltime favorites. Alfredo sauce is a very quck and easy recipe to add to your rotation and there are many options that can be added with it. Once you make this I honestly doubt you will ever by store bought alfedo sauce again. For more recipes like this visit www.cookingwithcaveman.com
- 1 pound fettuccini noodles
- 2 cloves of garlic mashed then minced
- 1 stick of unsalted butter
- 1 package of diced pancetta
- 1 cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
- 1 pint heavy cream
- 1 bunch fresh parsley
In a small skillet under medium low heat, render down the fat of the diced pancetta. Once it’s rendered down remove it from the heat and place them on a paper towel to dry.
Caveman Tip*** To make sure you don’t burn it, slowly cook it under medium low heat until most of the fat is rendered off the meat. This usually takes about 10 minutes of so.
At this point, get out a pot to boil your noodles and just start bringing the water to a medium high heat.
Caveman Tip*** I like to get the water warming up while I am prepping, this way when I am ready to add the noodles I can just turn up the heat to high and get the noodles in. Then I don’t have to wait for the water to get up to temp, just to get from warm to boil.
Caveman Tip*** Always salt you water when boiling any noodles, it adds great flavor to the noodle. (Taste the water as it gets warm and you should be able to taste the salt.) General rule of thumb is 1 tbsp. per quart of water.
In a large skillet melt your stick of butter along with the garlic. Do this under low heat and let it sit for about 5 minutes. This allows the butter and garlic to blend. Now you will want to add the pint of heavy cream and bring it up to medium heat. At this point add a little pepper to the mixture if you like, but do not add salt as the parmesan will add all salt flavoring you need. Once the liquid is up to temp, slowly start whisking in both cheeses, about a ½ cup at a time.
Caveman Tip*** This would be a great time to start you noodles.
Once all the cheeses are integrated into the sauce turn the heat down to low and just simmer. Hopefully at this time your noodles are just about al-dente (soft but with a little firmness to them still) If so, quickly drain your noodles (do not rinse) and then add them to the Alfredo sauce. Turn the heat up to medium low, so they can finish cooking in the sauce; this way they absorb some of the great flavor you created.
Caveman Tip***The sauce will be a little thin while hot but will thicken once it starts to cool, I prefer the thinner sauce as to not overpower everything.
At this point you are ready to go, just plate the Fettuccini and top with the pancetta and sprinkles of parsley. I chose to serve with my blackened chicken and an arugula side salad with a lemon parmesan dressing.