Fettucine Alfredo

This is a dish I learned to make in the 1980s. My husband was a chef at a restaurant in Washington State and this was on the menu where he worked. Their version had pine nuts and it made the dish extra special. I don’t make it very often because it is high in calories and a little bit goes a long way in filling you up.

I plated it on a platter I purchased in Florence, Italy in 2002. There are many shops in Florence to purchase ceramics. I walked in and out of many of them and decided to make a purchase at the first one where someone greeted me. When I walked into this shop, the husband greeted me immediately and told me his wife painted the ceramics. His wife’s signature is on the bottom of the platter. I bought three platters from them that day. Their daughter was there too working on a painting. It was a memorable experience and one I think of every time I use their platters.

Fettucine Alfredo

  • 1 cup half & half
  • 2 tbsp unsalted butter
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 1 cup parmesan cheese
  • 1 zucchini sliced
  • 3 garlic cloves minced
  • 2 tbsp roasted pine nuts
  • 1/2 box fettucine noodles
  • Salt and Pepper to taste

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Cook pasta until it is al dente. Set aside. Saute’ garlic and zucchini in olive oil for 6 – 7 minutes. Set aside. Heat butter in a sauce pan until melted, add flour and stir until blended. Add cream and continue to stir on low while adding parmesan cheese. Continue to stir on low until it is creamy and blended. Toss pasta, garlic, zucchini and sauce in saute’ pan. Add pine nuts and sprinkle with parmesan cheese. Serve immediately.

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