By Esther Boateng
Fettuccine Alfredo is a deliciously simple pasta-based recipe made with basic ingredients: garlic, butter, cream, and pasta, plus some seasonings thrown in for good measure. Any recipe that has garlic, butter, and cream as base ingredients immediately has my attention; if you feel the same, you’ll probably love this dish too.
You can customize this recipe several ways. Whenever I make it, I like to use Fettucine pasta and mushrooms. If you include pasta in this dish, you’ll have a tasty supper that satisfies your hunger in no time. If you use miracle noodles instead of pasta, you’ll have a healthier and more interesting meal, plus sea vegetable noodles take only 3-4 minutes to prepare. Zucchini noodles are another healthy alternative to pasta.
I like to grate about two cups of a couple of different types of cheese, like Smoked Seaside Cheddar and Fulvi Pecorino Romano. Parmesan is also another great cheese choice that will add a ton of flavor.
I think this recipe is better with a protein such as smoked bacon or shrimp, but if you skip these ingredients, your meal will still taste amazing. If you really want to “push the boat out,” garnish your pasta with a touch of truffle oil for an indulgent treat.
Delicious Fettuccine Alfredo
By Esther Boateng
- 1 lb fettuccine or miracle noodles
- 1 package fresh mushrooms
- 6 garlic cloves, crushed
- 4 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
1 tsp. Dr. Cowan’s Garden Horseradish Powder
1 tsp. Dr. Cowan’s Garden Root Medley Powder
1/2 tsp. Dr. Cowan’s Garden Pepper Salt
- Salt to taste
- 1 1/2 cups cream
- 1 1/2 - 2 cups good quality cheese, grated
- 1 tsp. garlic powder (optional)
- 1 tsp. onion powder (optional)
Cook pasta according to the package instructions. Keep the water from the pasta for use later on.
Gently rinse the mushrooms, dab dry with a paper towel, and slice thinly.
Peel and crush the garlic.
Heat the butter in a large pan, add garlic and mushrooms.
Sauté mushrooms until tender. Add the vegetable powders and salt to the mushroom mixture and stir well.
Stir in the cream and let it slightly reduce for a few minutes.
Grate the cheese and stir it into the cream sauce until well blended.
When you’re satisfied with the consistency, add the pasta and fully coat it in the sauce. If it needs more liquid, add some water from the boiled pasta, plus more cream if necessary. Do one more taste test before serving. Stir in the garlic and/or onion powder (optional) before serving.