Crumb Scene Investigates: Fettuccine Alfredo with garlic breadcrumbs

(Last Updated On: March 23, 2015)

Alfredo sauce is a lot easier than it seems to master. And with this recipe you will never go back to the jarred stuff. As always you can customize it to your taste and use different cheeses in the sauce, spice it up or add rotisserie chicken to make it heartier. Because this recipe has only a few ingredients try to use the best one’s possible it will make a difference in the finished dish. If you can get fresh pasta use it, if you can get a good quality parmesan cheese, do it. I love mine with the garlicky crunchy breadcrumbs on top. Let‘s investigate!

Fettuccine Alfredo
1¾ cups heavy cream
5 tbsp unsalted butter
1lb fettuccine pasta
1 cup Parmesan cheese, grated
¼ cup fresh lemon juice
2 teaspoons lemon zest
¼ tsp red pepper flakes
Salt and pepper to taste

Bring water to boil in large pot. Combine 1½ cups of the cream and the butter in a sauté pan large enough to accommodate the pasta. Heat over low heat until the butter melts and the cream comes to a simmer turn of the heat. Then add 2 tsp of salt to pasta water add the pasta and cook until al dente. Drain the past and add to the sauté pan with the cream and butter. Add the remaining cream, lemon juice, red pepper flakes, Parmesan, ½ tsp salt, pepper to taste and lemon zest. Cook over very low heat and toss to combine the ingredients, until the sauce is slightly thickened about 2-3 minutes. Serve immediately (if you can serve pasta in heated bowls). Top with breadcrumbs.

Garlic Breadcrumbs
1½ cups of panko bread crumbs
2tsp olive oil
1 tbsp unsalted butter
1-2 small cloves of garlic, minced.
1 tsp fresh parsley minced

Heat oil and melt butter in sauté pan on low and add garlic. Increase the heat slightly and mix in breadcrumbs cook until lightly golden brown and be sure to stir constantly to prevent any overbrowning in one spot. Remove from heat and add the parsley. If you don’t have fresh you can use ½ tsp dried.

About Chef Mariea Cobb

I come from a long line of women who share the gift cropped mariea cobbof food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.

Mariea Cobb – crumbscene@gmail.com

 Crumb Scene Investigates: Fettuccine Alfredo with Garlic breadcrumbs.