Fettuccini Alfredo for an unusually cold day

Back on March 7^th, it was snowing…  March FREAKIN’ 7^th and there were flakes the size of quarters falling from the sky.  And the other morning, there was a layer of ice over everything.  My car was frozen shut.

It’s just wrong.  Everyone around here says, “well, you know…  it can snow all the way to May and there’s even a few times it’s snowed in the mountains in June.  It’s just something you have to live wi…”

NO!!  No, I don’t have to just live with it!  I will create my own weather machine and correct nature’s errors!  I shall confine the snow to November,  December, and maybe early January.  Want a white Christmas?  DONE!  Need a little moisture for your garden or to get you out of going to an outdoor party for that annoying uncle that’s just a little too creepy for your taste?  Done and DONE!  You don’t want rain on your wedding day because it’d be too ironic?  Well it’s really not ironic, just unfortunate…come to think of it, most of that song isn’t really ironic…  anyway… NO Problem! 

OK, maybe the technology isn’t available (yet), but it should not snow after President’s Day, plain and simple.  The only good thing about snowy days like this is that I get in the mood for some really warm, thick, and creamy food.

So it’s the perfect day for some Fettuccini Alfredo.  This recipe tastes great and it only takes 15-20 minutes start to finish!  You boil the noodles, make the sauce while the noodles cook and combine them at the end.  Done!  Clap your hands, show them to the players at the table and walk away like a Las Vegas blackjack dealer.

Fettuccini Alfredo

Serves 4

1 pound fettuccini noodles

6 tablespoons butter

1 cup whipping or heavy cream

2 cloves garlic, chopped fine

1 teaspoon freshly ground pepper

1 cup grated parmesan cheese

In a large stock pot, bring 4-6 quarts of water to a boil.  Add the fettuccini noodles and let them cook for 10-12 minutes until they are al dente.

During that time, you can make the alfredo sauce.  Cut the butter in small pieces so it melts faster and toss it into a skillet or saucepan over medium heat.  Once the butter melts and starts to bubble, toss the chopped garlic into the butter and let it sauté for about a minute.   Next, add the cream and bring the whole concoction to a simmer, just below boiling.  Add the pepper so it can simmer in for the last few minutes.  One minute before the noodles are done, add the cheese and stir until it’s melted into the sauce.  Strain the noodles and shake out any excess moisture.  Portion the noodles onto separate plates and pour the sauce over the top.  Serve with garlic bread and/or salad and top with more parmesan cheese.

It’ll comfortably sit like a large, warm lump in the middle of your stomach and make you want to take a long winter’s nap, even if it’s FREAKIN’ MARCH!!!