MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Colu Henry's Fusilli Alfredo
Categories: Five, Pasta, Cheese
Yield: 4 Servings
Salt
3/4 lb Fusilli pasta
8 tb Unsalted butter; in a few
- pieces
3/4 c Fine grated Parmesan cheese
- (but not Microplaned);
- more for serving
Fresh ground black pepper
Bring a large pot of water to a boil. Add 2 tablespoons
of the salt and return to a rolling boil. Add the pasta
and cook until al dente according to package directions.
Reserving 1 1/2 cups of the pasta cooking liquid, drain
the pasta and let sit in a colander while you prepare
the sauce. (I know I usually don’t drain the pasta, but
in this one case I make an exception because it’s
Carla’s recipe and I trust her implicitly when it comes
to cooking.)
Return the pasta pot to medium heat and add
the pasta cooking liquid. When it comes to a simmer,
gradually whisk the butter into the pasta water, one
piece at a time, waiting until one piece melts before
adding another. Once you’ve added all of the butter, the
sauce should look creamy and glossy, not greasy and
broken. (It will seem pretty thin, and you might worry
that it is too loose, but fear not.)
Gradually whisk in the Parmesan, adding it by the
handful and making sure it has melted before adding
more. Return the pasta to the pot and toss rapidly until
all the noodles are coated and the sauce has thickened
somewhat.
Plate in bowls topped with a few grinds of black pepper
and more Parmesan cheese, if desired.
RECIPE FROM:
https://food52.com
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