The recipe I am sharing with you today is from my niece Amanda.

Amanda driving one of several, tractors on the farm

Amanda is truly one of those ‘natural’ kind of country girls.  She loves everything about living on a farm.  Which by the way, makes her job as a Vet Tech, a perfect match.

But, though my sweet niece is exceptionally good at doing chores, canning, and taking care of her quaint farmhouse, I have to admit I was surprised when she handed me the recipe card for Fettuccine Alfredo.

Here is a girl who could barely boil water two years ago-and now she’s making something even I never dared to make.  I mean really-who can compete with the Olive Garden’s amazing Alfredo?

Well, to be fair, this previous ‘non- cooker’, has created some pretty exceptional dishes over the last year, so, I had to give this recipe a try.  I (and hubby) am so happy I did.

First- let’s get all the ingredients  together that you will need:

1/2 pkg of fettuccine (1/2 lb)
1 tsp minced garlic
1 tablespoon flour
1 cup milk
2/3 cup grated parmesan  cheese           
1/2 tsp salt                        **   (I combined the salt and pepper with the parsley for the pic)
2 tablespoons parsley
1/2 tsp pepper
**** Note- the recipe calls for 2 slices of cooked bacon (chopped).  I did not have bacon on hand when I tested the recipe-but I can imagine it would be even more amazing with it!!!

Cook fettuccine according to package instructions.  (Set aside liquid that you drain from pasta).
**** Fry bacon in a large skillet over medium heat until crisp.  Remove bacon and reserve drippings.  (If you do not use bacon-add 1 Tablespoon of olive oil to a hot skillet.)  Add garlic.

  Saute for 1 minute, stirring constantly.  Sprinkle flour over garlic and cook for 30 seconds, stirring constantly.
 Gradually add milk.
 Stir until mixture begins to bubble and thicken.  Lower heat. 
 Gradually add cheese.
  Stir constantly until melted. 
 Add salt, pepper and parsley. 
 Stir.
If sauce is thick- begin adding liquid from pasta (I added 1/2 cup)-stirring constantly.  Add pasta and toss well.
****The sauce is creamy and so delicious at this point-but I decided to add one extra touch.
I had previously roasted 2 medium, skinless, boneless chicken breasts in a 400 degree oven for 30 minutes. Once cooled- I roughly chopped it and added it to the sauce. (You could also add cooked shrimp-for a great Seafood Alfredo!)

As I said- I am certain this sauce would be the ‘ultimate’ if I had added bacon to it-but truly- the flavor was amazing without it. What I really enjoyed was the thickness.  For me- there is nothing worse than a thin sauce that drains off your pasta before you can even get it into your mouth.  ***This is not that kind of sauce!  
But- the best part- who knew that making Alfredo sauce could be so easy?  Not me!  
Now I do and after hubby’s A+, I believe this recipe will become one of our regulars!
My thanks to my niece Amanda.  She has turned into one heck of a good cook!  
***Look for more of Amanda’s recipes soon!***

I’d love to hear from you, if you have found a simplified recipe for a dish you thought you’d never be able to make homemade!

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