Wednesday, January 18, 2012

Lemon-Pepper Fettuccine Alfredo

Has any else noticed that Kroger is popping up everywhere? There was one down the road near us to the left. Now there's an even bigger one on the right. But I'm not complaining because this new, closer Kroger isn't only bigger, but they have a Murray's cheese shop! You know I love cheese. While browsing their cheese selection, I came across Sartoi's Signature Bellavitano cheese. It's a well-aged parmesan, with the nuttiness of sharp cheddar, soaked in merlot. Sounded interesting and smelt great. I thought I would try it in this lemon-pepper fettuccine alfredo. Feel free to use whatever parmesan cheese you can get though.

If you've never tried a lemon-pepper fettuccine, you should. It's creamy and peppery. Adds a touch more flavor to a regular fettuccine alfredo.

Lemon-Pepper Fettuccine Alfredo

2 tbsp butter
1 clove garlic, minced
1 shallot, minced
1 pint cream
1/2 lemon, juiced
1 egg
1/2 c Sartoi's Signature Bellavitano cheese, shredded
1/4 c Formaggio Trio Parmesan, Asiago, Romano, shredded
1 tsp pepper
1/2 tsp salt
1 tbsp chopped parsley
1/2 lb Fresh Fettuccine, cooked

In a deep skillet over medium-high heat, melt the butter. Add the garlic and shallot and cook till translucent. In a small bowl, mix the cream, lemon juice and egg together. Then slowly stir the liquid mixture into the skillet. Let it come to a boil, then reduce to a simmer. Stir in both cheeses, a little at a time to make sure it's incorporated. Let the sauce simmer for about 5 mins so it can thicken up. Season with salt and pepper. Add the cooked fettuccine noodles and parsley and toss to coat. You can cook on low for a couple more mins to thicken up the sauce more, or you can add some of the pasta water to loosen up, completely optional. to your liking Serve with more cheese on top.

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