BACKFettuccine Alfredo April 2016
Princess’s recipes for success include its signature dish: Fettuccine Alfredo. We’re sharing the secrets behind our menu magic. Try this at home, today! Fettuccine becomes even more decadent when served in a Parmesan-cheese nest.
Ingredients
Fettuccine Alfredo
Parmesan Cheese Basket
- 10 ounces Parmesan cheese, grated
Pasta and Sauce
- 1¼ cups heavy cream
- 1 pinch nutmeg
- 1 pound fettuccine pasta (egg noodles)
- 6 tablespoons butter, cubed and chilled
- 3½ ounces Parmesan cheese, grated
- 3½ ounces mascarpone cheese, optional
- Salt and freshly ground black pepper, to taste
- 1 ounce chives, chopped
Preparation
Fettuccine Alfredo
Parmesan Cheese Basket
Heat a nonstick omelet pan on the stove over medium heat. To make one basket, sprinkle enough cheese to cover the bottom of the pan evenly. Cook until its color becomes golden.
Flip the cheese over and cook until golden on the remaining side.
Remove the cheese from the pan and place over a mold form or the bottom of a bowl to create a dome shape. Repeat the process five times. Allow the baskets to cool.
Pasta and Sauce
Heat the cream and nutmeg in a heavy skillet until reduced by one-third.
Meanwhile, cook the pasta in boiling salted water until firm to the bite (al dente). Drain the pasta and add it to the reduced cream and nutmeg mixture.
Add the butter, Parmesan cheese (and mascarpone cheese, if using), and season to taste with salt and pepper. Toss the fettuccine and sauce to mix thoroughly and adjust the seasoning if necessary.
Place one Parmesan basket on each of six warm plates or pasta bowls. Divide the fettuccine equally among the baskets.
Garnish with additional black pepper and chopped chives; serve immediately.
