 | Miss F and C have a favorite dish that can only be enjoyed at Carmine's in Chicago. We call their fettucine alfredo "daddy pasta" and we all love it very much. C forced me to try it on my first ever trip to Chicago years ago, I had never had alfredo sauce before that day. It was so good. The reason: freshly made pasta. I took a pasta cooking class at Quattro at the Four Seasons in Houston, the pasta we made there was better than Carmine's. So I decided to make the pasta at home with alfredo sauce, it was the natural choice. This pasta is amazing and totally worth the work. The alfredo recipe is adapted from Emeril and the pasta recipe is courtesy of Quattro, in a greatly reduced format. The original recipe we were sent home with called for 70 egg yolks. |
1 pound fettucine
6 tablespoons unsalted butter
1 clove garlic, minced
1 cup heavy cream
1 cup finely grated parmesan
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Prepare the fettucine per the directions below, drain reserving ¼ cup of the pasta water in the pot it was cooked in.
While the pasta is cooking, melt the butter in a sauce pan over medium-high heat. Add the garlic and saute for 30 seconds. Add heavy cream; bring to a boil. Cook for 5 minutes, until the sauce has thickened slightly.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Plate and sprinkle with the remaining parmesan, serve immediately.
Quattro Fresh Pasta
1 1/3 cup flour
2/3 cup semolina flour
10 egg yolks
1 tablespoon olive oil
¾ teaspoon salt
In the bowl of a stand mixer, combine all ingredients. Mix at medium speed for 8 to 10 minutes, reaching a smooth consistency. Wrap the dough in double plastic wrap and allow to rest in the refrigerator overnight. Prepare the pasta per your pasta makers directions. Cook in boiling salted water for 2 minutes, drain.
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