FETTUCCINE ALFREDO DAY is February 7th!
Good cooks know the word: Colander A colander looks like a bowl with handles and holes. A Colander drains liquid from foods.
INGREDIENTS:
¾ pound of fettuccine noodles (12 ounces of dry noodles)
2 Tablespoons butter
½ cup of Half and Half (whole milk can also be used, but it will affect the texture of the sauce)
½ cup grated Parmesan cheese
¼ teaspoon nutmeg
¼ cup of pasta water from cooked fettuccine
Salt and pepper
TOOLS:
One 8-quart stockpot
One 2-quart saucepan
Mixing spoon
One colander
Liquid measuring cup
Dry measuring cups
Measuring spoons
DIRECTIONS:
1.To begin, have all of your ingredients measured and ready, mise en place (remember, that means things in place. )
2. Cook fettuccine noodles in the stockpot as directed.
3. While your fettuccine cooks, melt the butter in the saucepan over medium-low heat.
4. Add the Half and Half to the butter in the saucepan and stir.
5. Next, add the cheese to the butter and Half and Half mixture. Continue to stir.
6. Before draining the fettuccine, have your adult remove ¼ cup of the water used to cook the fettuccine and set aside. Using the colander, drain fettuccine and return to the stockpot.
7. Add the ¼ cup of reserved fettuccine water to the sauce in the saucepan and continue to stir.
8. Add the nutmeg to sauce in the saucepan and stir. The mixture will begin to look creamy.
9. Pour the sauce over the fettuccine in the stockpot and stir.
10. Finally, place the fettuccine on a platter or in serving bowls. Try a bite and then sprinkle with salt and pepper if desired. Makes 6 servings.
Psst. Want to know a secret about food glue? Good cooks use a little leftover pasta water when they cook because the starch left in the water after cooking the noodles acts like glue and helps the sauce stick to the noodles.