The Splendid Table's The True Fettuccine Alfredo
One of the few things we brought back from Europe was some pasta - large loops of multi-colored, naturally flavored dried pasta. And though in the past I may have been tempted to place it in a jar for decoration (a visual reminder of the trip) and then a few years later when we'd finally get sick of looking at it and our pantry running bare, then finally tossing the "aged" pasta into a boiling pot of water, I've had a mind shift lately. Realizing that I don't need to keep hold of every little thing. The visual reminders won't necessarily make the memories stronger, they just really add to filling our house and making things cluttered.
So instead of holding on to this bag of pasta (which most certainly would have stayed in its cello bag far too long with only intentions of getting a jar to display it), we chose to dig in pretty soon after returning from our trip. Lucky for me, How to Eat Supper had the perfect recipe to showcase our special pasta, a light (not light, like better for you, but light like not thick and totally drowning the pasta) alfredo sauce, wonderful for showcases all the different colors of pasta and allowing us to giggle when we came to a black loop and remembered Mike's foray into eating cuttlefish with black ink sauce. It was really good, and in Mike's words the best alfredo sauce I've made. I only had one concern and that was there was a bit too much cheese so things separated a bit into a cream sauce and a slight cheesy grease puddle. Most likely it was my misgiving, not measuring exactly…or should I say measuring and then deciding perhaps a little more fresh parmesan couldn't hurt. In this case, more was definitely not more. It was inedible, bad or even not good, it just could have been great.
Live and learn, I suppose. Mistakes are meant to be made, especially in the kitchen because something wonderful could appear.
So instead of holding on to this bag of pasta (which most certainly would have stayed in its cello bag far too long with only intentions of getting a jar to display it), we chose to dig in pretty soon after returning from our trip. Lucky for me, How to Eat Supper had the perfect recipe to showcase our special pasta, a light (not light, like better for you, but light like not thick and totally drowning the pasta) alfredo sauce, wonderful for showcases all the different colors of pasta and allowing us to giggle when we came to a black loop and remembered Mike's foray into eating cuttlefish with black ink sauce. It was really good, and in Mike's words the best alfredo sauce I've made. I only had one concern and that was there was a bit too much cheese so things separated a bit into a cream sauce and a slight cheesy grease puddle. Most likely it was my misgiving, not measuring exactly…or should I say measuring and then deciding perhaps a little more fresh parmesan couldn't hurt. In this case, more was definitely not more. It was inedible, bad or even not good, it just could have been great.
Live and learn, I suppose. Mistakes are meant to be made, especially in the kitchen because something wonderful could appear.
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