Fettuccine Alfredo

The pasta dish is made by tossing long, flat noodles (some brands are GF) with butter and Parmesan cheese. In 1914, it was introduced in Rome. Optional heavy cream does enrich its taste.

Fettuccine is wider, flat, and ribbon-like, typically made with eggs.

Serves 4-6

1 pound (455 g) fettuccine pasta

1/2 cup (65 g) = 8 Tbs. (dairy free) organic butter

1 cup (130 g) (DF) grated cheese, Parmigiano-Reggiano if possible

optional: 8 ounces (225 g) (DF) cream cheese

optional: 2 cups (5 dL) (DF) milk

uno 1. Cook the pasta in salted boiling water until just al dente.

due 2. Keep one cup (240 ml) water before draining the pasta.

tre 3. In a wide skillet, on medium-low heat, melt half the butter with a splash of the hot water.

quattro 4.  Still in the optional cream cheese.

cinque 5. Whisk in the optional milk and simmer for 1 minute.

sei 6. Turn the heat down and add the hot fettuccine into the skillet, plus a splash of pasta water.

sette 7. Add the rest of the butter and cheese. Toss everything.

otto 8. Serve on warm plates.

Buon Appetito!

Try some other pasta dishes:

Caprese Pasta with Chicken    

A Pasta Salada à la Traditional

Tetrazzini Pasta

Pasta Salad with Yogurt Sauce?

Shrimp and Spinach Pasta

Artichoke-Spinach Pasta

Pasta à la Salmon and Garlic Butter

Pasta Salad à la Greek

Curry Pasta

or Italian dishes

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Garbanzo Salad

 A Greek salad full of protein with a Mediterranean vinaigrette hits the spot for a luncheon. 

Σαλάτα Garbanzo (Greek)

/saláta garbanzo/

Serves 6 (12 cups/1,560 g)

Salad /Σαλάτα (saláta):

diced organic red onion

1 can (15 ounces/430 g) organic garbanzo/chickpeas, drained

chopped organic each: red, orange, and green peppers

chopped organic cucumber

dairy-free goat or feta cheese

cut organic cherry tomatoes in half

sliced organic avocado

chopped parsley

ένα / EN-a/ 1. Soak the onions in cool water.

δύο /THEE-oh/ 2. In a large bowl, add the ingredients except the parsley.

Salad dressing/Σάλτσα σαλάτας (sálta salátás):

2 1/2 Tbs. (360 ml) each: organic lemon juice, olive oil, and red wine vinegar

minced organic garlic

oregano, Himalayan salt, and black pepper

τρία /TREE-a/ 3. Whisk the ingredients.

Peperation/Παρασκευή (paraskeví):

τέσσερα /TESS-air-uh/ 4. Drain the onions.

πέντε /PEN-day/ 5. Add the bean mixture.

έξι /EX-ee/ 6. Toss in the dressing.

εφτά /EF-TA/ 7. Marinate in the refrigerator for at least 30 minutes.

oκτώ /oc-TOH/ 8. Sprinkle parsley on top before serving.

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