Fettuccine Alfredo comes from Rome Italy. There have been many versions of 'Fettuccine Alfredo', including this version with root veggies, a harvest time celebration!
For this version, start by sauteing chopped onion and a few slices of fatty bacon in olive oil. To that add dried herbs: rosemary, mint and oregano. Brown this mixture, remove and set aside.
To this same skillet, add a bit more olive oil and toss in peeled julienne cut parsnips and carrots, saute on med heat. Once tender return the onion and bacon/herbs to the carrots and parsnips mixing this all together until naturally and sweetly caramelized.
Prepare pasta by bringing salted water to a boil and add your fettuccine pasta. As the pasta finishes, take out small pot or skillet and melt in 3-4 tbs of butter and 2 tbs of olive oil on low heat. Then add 1 tbs of flour to make a rue (base for Alfredo white sauce).
As soon as the butter and flour thickens, add 1 cup of heavy cream, a dash of salt and pepper and a bit of garlic powder along with fresh dried parsley. Of course, add 1/4 cup of Parmesan cheese, stir until creamy.
When the pasta is done, drain and ladle onto a
low lipped serving plate and pour on the
creamy Alfredo sauce...top with the onion/bacon and herb savored parsnips and carrots!
No comments:
Post a Comment