English35 min
Spring vegetable fettuccine Alfredo
Fettuccine in a butter, cream, and parmesan sauce, with asparagus, peas, and spinach. Four plates.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
763
Calories
3,052 kcal in this batch
Protein
27 g
Fat
40.3 g
Carbs
78.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
lemon
Lime · 1:1. Same acid, a different perfume.
Vinegar · half as much. Add it at the end. It is sharper than lemon.
Method
- 1
Boil the fettuccine in well salted water until it is just tender. Save a cup of the pasta water. Drain the pasta.
- 2
While it cooks, snap the woody ends off the asparagus and cut the stalks into short pieces.
- 3
Melt the butter in a wide pan. Cook the garlic 30 seconds, until it smells sweet, not brown.
- 4
Pour in the cream. Simmer gently until it thickens a little, about 3 minutes. Do not let it boil hard.
- 5
Take the pan off the heat. Stir in the parmesan, a pinch of the salt, and the pepper. Add a splash of pasta water if the sauce is stiff.
- 6
Add the asparagus and the peas. Put the pan back on low heat until the asparagus is tender-crisp, about 3 minutes.
- 7
Toss in the fettuccine and the spinach. The spinach should wilt, not cook down to mush. Squeeze the lemon over the pan.
Cook's notes
Roman Alfredo is butter and cheese, no cream. This is the cream sauce people mean when they search for Alfredo. Do not let the cream boil hard or it splits. The vegetables go in at the end so they stay green. Wide fettuccine, not spaghetti.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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