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Fettuccine Alfredo with Mushrooms and Zucchini

Fettuccine Alfredo has long been my favorite dish when dining Italian, and who can fault that?  Done right it's creamy, cheesy and delicious.  And fairly or unfairly I often find myself judging a restaurant by its preparation.  The love and care they put it to creating it says a lot to me about the entire menu.  This is my version.  I do all kinds of variations with the sauce as the base, but this is really all you need.  Serves 3 to 4. 

1 cup grated Romano or Parmesan cheese
½ cup sour cream
2 cups sliced mushrooms
4 cloves garlic, pressed
1 pound Fettuccine
2 cups sliced zucchini
2 tablespoons butter, cut into small chunks
2 cups light cream
1½ tablespoons flour
1 teaspoon salt
1 teaspoon basil
1 teaspoon crushed red pepper flakes
½ teaspoon white pepper
⅛ teaspoon nutmeg
2 tablespoons olive oil
¼ cup dry white wine

Prepare the Fettuccine according to the package directions.  The pasta should be well done, otherwise it will absorb too much of the sauce and become dry.

Heat a sauté pan, large enough to hold all sauce ingredients, over medium heat and cook the mushrooms and zucchini in the olive oil until juices have mostly evaporated, about 8-10 minutes.   Add the garlic and cook until fragrant, about 1 minute.  Add the wine, turn up the heat, and reduce until the wine has evaporated.

Return the heat to medium and add the butter.  When the butter has melted sprinkle in the flour, add the basil, salt, nutmeg and peppers, and stir until completely combined.

Add the cream, about ½ cup at a time,  and cook until the sauce begins to thicken.  Continue with remaining cream until all has been incorporated.  Bring to a boil, reduce heat and simmer for 2-3 minutes.  Remove from heat and add in the sour cream and the cheese, stirring until thoroughly combined.  If the sauce is too thick it can be thinned with a little whole milk.

Serve over the warm pasta.

 

 

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