Prep 10 mins
Cook 0 mins
My dad learned to make this when he worked at a very fancy Italian restaurant. It's his signature dish, so I was shocked to learn that it only has 3 ingredients.
- Cook fettucine (al dente) according to package directions. Drain and toss with a little olive oil.
- In a wok or large pan, heat half and half until barely boiling.
- Slowly add parmesan while whisking.
- Turn off heat and continue to whisk until cheese dissolves.
- Toss in pasta.
- Variation: For Fettucine Carbonara, add cooked peas and crumbled bacon.
The flavor of this was surprisingly great for just 2 ingredients in the sauce. I mean, it really tasted much more complex and flavorful than i expected! However, I had some texture issues too. My sauce was rather grainy and seperated after a bit. Not quite sure what went wrong! Made for I Recommend Tag.
Fabulous...worked just right-tasted sooo good! It's even a bit lighter than most full-fat alfredo sauces. This will definitely be what I use from now on. Can't wait to try it with fat free half and half as well. Thanks so much for sharing.
Well, shocking is indeed the right word to describe this recipe: Shockingly easy, shockingly tasty and shockingly addictive! :) Mmmm, the sauce is so creamy and cheesy and just super duper yummy! I didnt have any fettuccine pasta so I subbed in fussili as they also absorb sauce very well. I hope thats ok with you and your dad! Aslo I followed your note on adding in peas, so that I could pretend the dish was healthy. ;) Prose, seriously, this is a winning recipe and I will surely make it often again! What have you done to my diet, you evil cheesy pastarian?! ;) Made and reviewed for my chosen chef in Veg'n'Swap #12.