oftt

Craig Claiborne's Fettucini Alfredo

Print Email

(Adapted from Craig Claiborne’s recipe)

Yield: 2 large or 4 small servings

1/2 pound fettuccine
Salt
4 tablespoons butter, at room temperature,
cut into 8 pieces
1/2 cup freshly grated Parmesan cheese
1/4 cup hot heavy cream (be careful not to boil)
1/2 cup freshly cooked peas,
preferably freshly shelled
1/3 cup finely shredded, imported or
domestic Prosciutto
Freshly ground pepper

The important thing about this recipe is to have all the ingredients ready. The fettuccine must be tossed and served with the other ingredients within seconds after it is cooked. Heat a serving dish and plates for the fettuccine and place a colander in the sink.

Place the fettuccine into boiling salted water, cover and cook to the desired degree of doneness. Preferably 8 or 9 minutes for al dente, as preferred by Italians. Test the fettuccine for doneness a strand at a time. Remove the strand with a fork, let cool briefly, then bite into it. When nearly done, add the butter to the hot serving dish.

Pour fettuccine into the colander. Drain quickly and not too thoroughly. Pour the moist pasta into the serving dish and toss quickly. Add the cheese, cream, peas, and Prosciutto and continue tossing. Serve quickly on hot plates. Pass around a pepper mill.

 

restaurant news

Olio Pizzeria
Los Angeles
by Maia Harari

ImageI think there might be a reason most of the neutral or positive reviews of Olio Pizzeria focus mainly on breakfast. Their overhyped pizza crust tastes like english muffins. And, unfortunately,...

Read more...
Murray's Bagels
New York
by Hope Stranger

murrays2.jpgIt is the tail end of another Manhattan winter, and my boyfriend and I have started hunkering down on extravagant costs. Everyone, as we know, is in a bit of a financial panic, but for us, it’s...

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...
Not My Birthday
Los Angeles
by Fredrica Duke

Ace Hotel Downtown Los AngelesMy husband’s birthday was coming up. As it approached, I kept coming up with ideas. “Surf and Sand in Laguna?” I asked, as he passed me in the hall. Nothing. A few days later, “Malibu Beach Inn?”...

Read more...