Fettuccine Alfredo

Crazy creamy and too rich for words, this chef has a new favorite pasta dish, and that is Fettuccine Alfredo. So easy and quick to make, this is instant satisfaction. I can see why flat noodle fettucine is used - more surface for the thick savory sauce to cling to. I used to cook Spaghetti alla Carbonara, made with eggs yokes mixed into crispy bacon, the most (my video recipe - click here); but it's time to set it aside, a new luscious pasta entree has taken it's place.

And boy is it cheap, just the way this chintzy chef likes it. A package of fettuccine, a small carton of Half and Half milk, a pat of butter, and a plastic shaker container of grated parmesan can all be had for around a buck each, and you'll get several servings, too.

This is a dish best made with whole milk, half and half, or cream. You can go easy on the butter with all this high fat content floating around, but do use a little, the flavor is worth the calorie count. Now I use dried grated parmesa cheese that has probably been on the grocery shelf since the last century, not the best I know, but I look at it as "extra" dry aged! It has a grainy texture when used to sprinkle over pasta, but it actually breaks down and melts into the heating cream and butter to thicken and  flavor the sauce.

So for a quick, cheap, indulgent, and scrumptious entree, try out The 99 Cent Chef's minimalist masterpiece, Fettuccine Alfredo -- go ahead you deserve it.

Ingredients (one serving)
Half of a package of fettuccini pasta - any pasta type is delish with Alfredo sauce!
3/4 cup of half and half, or cream - if you must, it's okay to use regular or low fat milk.
1 pat of butter - make it a big slice! Okay to use your favorite butter substitute.
2 tablespoons of grated parmesan cheese - of course you can use fresh grated.
Pepper to taste - optional

Directions
Start cooking pasta according to package directions - I usually shave off a minute or two for al dente (taste for amount of chewiness).

In a large pan, over medium heat, melt butter and add milk or cream. Mix well, then add grated parmesan. Keep stirring as the sauce heats and thickens, about 5 minutes.

The pasta should be ready about now. Drain and add the hot pasta (I usually just lift it out of the boiling water directly into the sauce), mixing it into the heated cream. Sprinkle with pepper if you like, and serve immediately!