Tomato Tomatoe

fettuccine alfredo

Every Christmas Eve my family and I would gather at my grandparents house to celebrate Christmas. The event was centred around being together and of course eating delicious food. There was never a short supply of food while you were at my grandparents house, especially on Christmas Eve.

We would eat many courses of amazing food that my grandma would spend days preparing. We would have a feast of the seven fishes which would include calamari, shrimp, bacalao, seafood salad, clam linguine and a beautiful bowl of fettuccine alfredo which my mom would make, I’m not sure why fettuccine alfredo was included in this spread but it’s something that I look forward to every year. It always reminds me of Christmas and being with my family. I really only eat this dish once a year on Christmas Eve which makes it very special and is a family tradition.

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fettuccine alfredo

Ingredients

• 1 box of fettuccine
• 1 stick butter
• 4 cloves garlic, chopped fine
• 1/4 cup freshly chopped parsley
• 1 cup heavy cream
• 1 cup pasta water
• lemon zest from one lemon
• pinch of nutmeg
• salt and freshly cracked pepper
• 1 cup freshly grated parmesan cheese + more for garnishing

Directions

1. Chop the garlic and parsley finely. Boil a large pot of salted water. Add the pasta and cook for two minutes less than what the package says.
2. Heat a large pan to medium low heat. Once hot add the butter and melt. Once the butter has melted, add the garlic and cook for a few minutes until fragrant. Remove 1 cup of pasta water and set aside. Add the heavy cream and a pinch of nutmeg. Let this cook for 5 minutes, stirring constantly until the sauce thickens. Add the parsley and season with salt and pepper.
3. Turn the heat off and stir in 1 cup of parmesan cheese. Add the pasta directly to the sauce and add in 1/2 cup pasta water. Toss the pasta ensuring that each strand is coated in the sauce. Zest the lemon directly into the pasta and toss.