I heard that when Italians feel “under the weather” all they want to eat is plain white pasta… and what I mean by white is with no meat or tomato based ragú or sauce. Maybe some olive oil, salt and pepper and that’s it.
Ever since I learned this, when I do not want to eat something heavy I always think of these “white pastas”. So the other day I fixed myself a very easy version of a Fettuccini Alfredo. Granted, it’s not the lightest of dishes, but it was super simple to make and it only takes the time it takes to boil the pasta.
EASY FETTUCCINI ALFREDO
1/3 pound of whole grain fettuccini noodles – I used a brand with flaxseed for added fiber 3 tbs of butter 1/3 cup grated Pecorino Romano or Parmesan cheese Salt and Freshly Cracked Black Pepper to taste
- Boil the pasta according to package directions.
- While the pasta boils, mix together the butter and the grated cheese. Create like a paste with these two ingredients.
- When the pasta is done, drain it reserving about 1 cup of the starchy pasta water. Return the pasta to the hot pot and add the butter/cheese mixture. Mix together so the butter and cheese melt with the heat of the pasta and pot.
- Add some of the reserved pasta water in small increments to create a creamy sauce. Add as much water you feel is necessary to reach the desired sauce consistency. I added about ¼ cup of water, but I eye-ball it all the time.
- Sprinkle additional cheese and cracked pepper to garnish and season lightly.
Serve with a nice salad on the side for a quick lunch or dinner alternative.
I had some pasta left over and when I reheated it on the stovetop, I added a bit of half and half to bring the sauce back to its creamy consistency.