The Original Fettuccine Alfredo

This is the second installment of the the 3rd anniversary dinner from last week.

We started with white truffle fries. From there, the side with served with the entree was this fantastic Fettucine Alfredo recipe from Saveur magazine.

I love pasta and Italian food, especially when I can find an "authentic" recipe. I've traditionally found that recipes that use fewer (but fresher) ingredients are better. Good food doesn't need to have a million ingredients - it's amazing what a difference properly prepared fresh ingredients can make.

I've made Alfredo sauces before - heavy cream, or cream cheese was usually used to get the rich effect, so I was intrigued by this one that only had three ingredients - including the pasta.

The sauce was rich, creamy and delicious. And it was so easy to make.

I halved the recipe and topped ours with lobster (a little something special for the anniversary, after all)

1/2 lb. fettuccine noodles
1 stick of unsalted butter
1/4 lb. freshly grated Parmesan (buy the brick and grate your own.)

While your water is coming to a boil, grate your Parmesan cheese and set aside. Also cut your butter in the 1/4 inch squares. Place the butter on a large serving platter (or a bowl might make this easier)

Bring your water to a boil and cook noodles until al dente - about 8 minutes. Strain noodles but reserve 1/4 cup of the past water.

Place the noodles over the butter and top with Parmesan. Drizzle with half of your reserved pasta water and toss the pasta with a fork and spoon, picking up and stirring the pasta. Be sure to incorporate the butter from the bottom and get all of the Parmesan worked in. If the sauce it too thick, add some more pasta water. Do this for about two minutes to get everything fully mixed together and all of the pasta coated.

You could serve this as a main course if you tossed in mushrooms and peas and topped with chicken.

Serve immediately.