Fettuccine Alfredo Pasta Recipe

Posted by Grandma Jeanne on December 21, 2005

1 pound fettuccine noodles, cooked al dente
1/4 pound butter
1 egg yolk
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt
Pepper

Cream butter until fluffy. Add egg yolk and cream, and beat constantly while adding cheese a tablespoon at a time.

Put drained noodles in large heated serving bowl.

Add cheese mixture to fettuccine, and season with salt and pepper.

Serve immediately.

Rinse Pasta Household Hint

Posted by Grandma Jeanne on December 20, 2005

Some rinse pasta in cold water to stop it from cooking. You should only rinse pasta when using it in a cold dish, since you want the pasta to be hot when combining it with the sauce.

Keep Pasta from Sticking Household Hint

Posted by Grandma Jeanne on

Make sure you have a lot of water (never use less than six quarts, even if you are making a small amount of pasta), a big pot, and, most important, stir often. Also, always wait until the water is boiling before adding the pasta. Pouring even a small amount of olive oil in the cooking water may inhibit the normal release of starches in the pasta, but a dash of oil may be added to strained pasta before adding sauce to keep noodles from sticking.

When is Pasta Done Household Hint

Posted by Grandma Jeanne on

It’s a myth that you can test readiness by throwing a noodle against the wall. Taste is your best bet. If the recipe says to cook for ten minutes, try it at eight. It should be cooked through, yet firm (al dente).

Linguini with Seafood Sauce Recipe

Posted by Grandma Jeanne on

1/4 cup cold water
1 tablespoon cornstarch
2 small green onions, sliced
2 medium cloves garlic (or more), minced
1/4 pound fresh scallops
1 pound frozen shrimp
1/4 cup butter
1/2 to 3/4 cup dry white wine
1-1/4 cup whipping cream
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
10 ounces uncooked linguine

Mix 1/4 cup cold water and cornstarch. Stir until smooth and save.

Rinse scallops under cold water, drain, pat dry.

Heat butter. Saute scallops and shrimp for 2 to 3 minutes.

Remove scallops and shrimp, and save drippings.

Saute onions and garlic in drippings for 30 seconds. Stir in wine and cream. Heat to boiling. Cook over medium heat for 5 minutes.

Stir in cornstarch mixture, and simmer for 3 minutes.

Stir in lemon juice, salt, and pepper.

Stir in shrimp and scallops.

Serve over cooked linguine.