The days are starting to cool now, and I am craving warm pastas and soups. A few days ago, I remembered that I had this wonderful recipe for Fettuccine Alfredo from my beloved Grandma Betty. She included it in my handwritten recipe book that she gave me for my bridal shower. This is one of my most treasured possessions. If we ever have a fire, it will be one of the things I grab as I run!
Whenever I make this recipe, I am instantly taken back about fifteen years. My husband and I had just purchased our first house, and for the first time in our marriage, we lived near enough to my parents and grandparents to get together often. My mom and Grandma Betty (the two most fun people I’ve ever known) and I came up with the idea to start having “theme” nights. The host would decide on a theme, and we would all contribute a dish or two that fit. I hosted the first dinner, which was themed “Italian night.” I served this fettuccine (with some cooked chicken on top) along with bruschetta, My grandma brought an Italian salad, and my mom made her famous Italian Wedding Cake. We ate and talked and laughed all night and had a great time. Oh, how I miss Grandma Betty!
When I think of these verses, I think of my Grandma:
She is clothed with strength and dignity;
she can laugh at the days to come.
She speaks with wisdom,
and faithful instruction is on her tongue.
But back now to her fettuccine… it is truly a wonderful recipe, as all Grandma’s recipes are. It’s so fun to make it for my kids and share some memories while we eat. It’s simple, comforting, and delicious, perfect for a fall night. (As you can see in the pictures, you can use any pasta you’ve got on hand. We didn’t have fettuccine in the cupboard the other night, and spaghetti worked just fine!)
- 1 pound fettuccine, prepared according to package directions
- For the sauce:
- 6 shallots, chopped (can substitute 2 T onions, chopped)
- 1 C dry white wine
- 1 C chicken broth
- 1 T cornstarch
- ¼ C heavy cream
- 1 C skim milk
- ½ t black pepper
- ¼ C Parmesan cheese, grated
- ¼ C fresh chives, chopped
- Over medium heat, cook shallots in a tablespoon of oil for 2-3 minutes, or until soft.
- Combine cornstarch with a little broth or milk, and stir with a spoon until smooth.
- Combine all sauce ingredients heat over medium heat until heated through.
- Continue cooking until desired thickness.
- Serve over prepared fettuccine and top with Parmesan cheese and chives.
- Optional: Serve with cooked chicken or shrimp. We love this recipe with grilled chicken or shrimp.
The beautiful towel in this photo is a super high quality, thick, luxurious towel from our friends, Ann + Anthony. Check out more or their great products here.