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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Homemade Ice Cream

If you look at the store brands of ice cream, you might want to make your own. Plus, you can experiment with the ingredients by mixing two or more berried, melons, or tropical fruits together. Think of some of the strange ice creameries, and how they become so popular.

~Use organic ingredients if possible.~

optional fold in before freezing:

1. chocolate chips 

2. pieces of pecans

3. toasted walnuts

 

Berry Ice Cream

Makes 3 1/2 cups (455 g)

1 cup (130 g) Greek yogurt or a dairy-free plain yogurt

2 cups (260 g) frozen berries (eg. blueberries, cranberries, raspberries, blackberries, Oregon marionberries aka "Cabernet of blackberries", or elderberries) 

2 Tbs. (30 g) honey

2 tsp. (10 ml) vanilla extract

1/2 cup (120 ml) milk (If using a plant-base, dairy-free, milk, it will add that flavor.)

1. Place all the ingredients in a blender.

2. Pour into a glass container.

3. Freeze for 4 hours.

Tropical Fruit Ice Cream

Makes 3 cups (390 g)

2 cups (260 g) fruit cut into cubes and freeze (eg. pineapple, mango, papaya, coconut, banana, passion fruit, peaches, avocado, or guava)

1/2 cup (120 ml) coconut milk

1 cup (130 g) Greek yogurt or a dairy-free plain yogurt

2 Tbs. (30 g) honey

2 tsp. (10 ml) vanilla extract

1. Place all the ingredients in a blender.

2. Pour into a glass container.

3. Freeze for 4 hours.

Melon Ice Cream

Makes about 5 cups (650 g)

2 1/2 cups (600 g) melon cut into chunks and freeze (eg. watermelon, cantaloupe, honeydew, casaba)

1 cup (130 g) sugar

1 1/2 cups (300 g) coconut cream, heavy cream, or dairy-free milk

1 tsp. (5 ml) lemon juice

1. Whisk the cream/milk and sugar.

2. In a blender, add the melon and lemon juice.

3. Stir in the cream mixture.

4. Place in a glass container.

5. Freeze for  4 hours.

Strawberry Ice Cream

Makes 3 cups (390 g)

2 cups (260 g) chopped strawberries 

1 cup (120 ml) coconut milk

1 Tbs. (15 ml) maple syrup

1. After blending all the ingredients in a blender, freeze 1-2 hours.

2. Let it set for 10 minutes at room temperature before serving.

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