Prep 10 mins
Cook 10 mins
From Real Simple Magazine April 2005 Fake It, Don't Make It. If you think Alfredo sauce - that divine mixture of butter, cheese, and cream - takes time and patience and is best left to those in white toques, this 15-minute recipe may change your mind.
- 1 tablespoon salt
- 8 ounces dry fettuccine
- 4 cups broccoli florets (8 oz.)
- 4 tablespoons butter
- 1 cup freshly grated parmesan cheese (use a good quality one)
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon nutmeg
- 1 1⁄2 teaspoons fresh ground black pepper
- Place the salt in a large pot of water and bring to a boil.
- Add the fettuccine and cook according to the package directions for al dente.
- During the last 3 minutes of cooking, add the broccoli.
- Drain in a colander, reserving 1 cup of the cooking water; set aside.
- Place the butter in the pot, reduce heat to medium-low, and stir until melted.
- Add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan.
- Add the fettucine and broccoli and the cayenne and nutmeg; toss.
- Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper.
- Toss again, adding more pasta water if the fettuccine is too sticky.
- Serve in bowls and sprinkle with the remaining Parmesan.
I agree with the other review. Sadly it was like a watered-down sauce. My family didn't care for it so I made a more traditional sauce and tossed it in with this recipe. I loved the idea but I think our family *needs* the cream to make the recipe satisfying. Made for Daffy daffodils ZWT4
I am sorry for the low stars but the pasta water instead of cream just didn't work for us. It wasn't creamy at all. So I added about 1c cream on top of the 1/2c water I had used (I doubled the recipe). I also used frozen broccoli florets which worked really well. Made for ZWT4.