I am a day late writing this blog. Life happens and my upper back has been giving me grieve. It is no fun to write when your shoulders are stiff as a board. Feeling better today and I can provide you with some insight into my life.
When still in high school, I went to a friend’s house. His mother was making Fettuccini Alfredo. Already into cooking, I watched carefully as she made the sauce.
Butter 1 stick (1/4 pound)
AP flour 2 ounces
Heavy cream 1 quart
Parmesan cheese 2 cups
Salt and pepper to taste
In a sauce pan melt half a stick (2 oz.) of butter under medium low heat until it stops sizzling. Add the flour and cook until a nutty smell comes to your nose. Add the heavy cream and bring to temperature. Be patient and do not turn up the heat, it is a delicate sauce and breaks easily. The sauce will thicken slightly and coat evenly on the back of a spoon. Gradually add the parmesan in four helpings bringing back to temperature between each helping. Add the remaining butter 1/8” pat at a time, making sure each pat completely melts before adding the next. Add salt and pepper to taste. Please note, grind your own pepper on the finest setting. You don’t want to see black flakes in the sauce. (You can kick the sauce up a notch by grating several strokes of nutmeg into it.)
Your fettuccine should be done soon after the sauce. Serve with garlic bread and a tossed salad of greens.
This is not a recipe for the faint of heart. It is rich and thick and carries a lot of fat in it. I would pair with a white crisp wine to clean the palate as you eat. If you are a beer drinking think IPA or lighter lager.
If you have read any of my books, please leave a review on Goodreads and Amazon. The Fighting son has been out for four weeks and goes on sale next Sunday, March 6th.