Fettuccine Alfredo

Ingredients

• 6 oz Fettuccine Pasta
• 2 Garlic Cloves
• 1 Roma Tomato
• 1 Shallot
• 1 ½ oz Seasoned Croutons
• ¾ oz Pine Nuts
• 7 oz Chef’s Heavy Cream
• 3 oz Grated Parmesan Cheese
• 1 ½ Tbsp. Red Wine Vinegar
• 3 oz Baby Arugula
• Olive Oil
• Salt Pepper
• While pasta cooks, mince garlic. Core Roma tomato

Instructions

1. 1

   Cook Within: Be sure not to over reduce sauce. As soon as cream comes to a boil, remove from burner and stir in Parmesan cheese. Alfredo sauce is rarely eaten in Italy, and was invented in 1914 by Italian- American Alfredo di Lelio when he wanted to make a new dish for his

2. 2

   Add fettuccine to boiling water and cook 9-10: minutes, or until al dente. Drain in colander and rinse briefly under cold water to stop cooking process. Reserve pot (no need to wipe clean).

3. 3

   Make the Sauce: Add garlic and cream to pot used to cook fettuccine. Place over medium heat and bring to a boil while stirring frequently, 3-5 minutes. Once boiling, remove from burner and stir in ⅔ the Parmesan cheese (reserve remaining for garnish). Season with ½ tsp. salt and a pinch of pepper. Add cooked fettuccine and stir gently to coat.

4. 4

   Prepare the Ingredients: While pasta cooks, mince garlic. Core Roma tomato and cut into ½” dice. Peel and halve shallot. Slice thinly. Crush half the croutons into coarse bread- crumbs with your hands or using the bottom of a heavy pot or pan (reserve remaining whole croutons

5. 5

   Make the Salad: Combine red wine vinegar, 2 Tbsp. olive oil, ½ tsp. Add arugula, Roma tomato, and shallots (to taste).

6. 6

   Toast the Pine Nuts: Place a small pan over medium heat. Add pine nuts to hot pan and toast, stirring frequently, 3-4 minutes, or until golden brown. Immediately remove pine nuts from pan to prevent burning and allow to cool.

7. 7

   Plate the Dish: Place salad in a small plate or bowl and garnish with whole croutons. Place fettuccine on a plate or shallow bowl and garnish with crushed croutons, remaining Parmesan cheese, and pine nuts. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Whole croutons garnish salad and crushed croutons top pasta just before serving. is used twice. Two-thirds is stirred into sauce and remaining garnishes pasta. • Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste when adding to salad. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink