This Kentucky Fettuccine Alfredo Recipe Will Make You Feel Like You’re in Italy
Wednesday, February 7th is National Fettuccine Alfredo Day. What better way to celebrate than with a delicious recipe that you can make at home. You, your family and your guests will feel like you're in a fantastic Italian restaurant. Better yet! You'll feel like you're eating somewhere in the heart of Italy.
The recipe below features some delicious Kentucky Proud products- all of which can be found at Hill View Farms Meats in Owensboro, Kentucky.
Late last year, I hosted a cooking and sampling event there. I created/adapted four different recipes to feature products found on the shelves and in the freezers of the store. One of them was this recipe for Fettuccine Alfredo.
HILL VIEW'S 'KENTUCKY' FETTUCCINE ALFREDO
1 POUND DRY FETTUCCINE PASTA
½ CUP UNSALTED BUTTER
1 TEASPOON MINCED GARLIC
2 TABLESPOONS WEISENBERGER UNBLEACHED ALL PURPOSE WHITE FLOUR
2 ½ CUPS JD COUNTRY MILK’S HEAVY CREAM
1 ½ CUPS GRATED CORTONA PARMESAN CHEESE
1 TEASPOON SALT
½ TEASPOON BLACK PEPPER
In a big pot, cook fettuccine according to package directions.
While the pasta is cooking, melt your butter in a sauce pan over medium heat. Add the garlic and cook it from 1 to 2 minutes. You'll almost immediately start smelling that garlic!
Whisk in your flour and cook with the butter and garlic until slightly thickened. That takes about 2 to 3 minutes.
Slowly whisk in the JD's Country Milk Heavy Cream, which is THE star of this show.
You'll do this about 3/4 cup a a time. Important! Make sure you whisk until smooth after each pour.
Once your sauce comes to a simmer (NOT A BOIL), remove from the heat.
Then, whisk in your Parmesan, salt and pepper.
Drain, but do NOT rinse your pasta. Return pasta to its pot. Pour in the Alfredo sauce and toss until your pasta is fully coated.
Feel free to top with additional Parmesan cheese and pepper. You can also add some fresh parsley or Romano cheese (a personal favorite).
Serve and prepare for your guests to be wowed!