Fettuccine Alfredo: Fattening but Delicious
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Fettuccine Alfredo: Fattening but Delicious
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Years ago, I had a friend named Alfredo, who preferred to be called Al but most of us called him Gimpy because of his clubfoot. Gimpy was a lot of fun to do things with; he was especially a blast when we played dodge ball, as long as he was on the other team. As one who hated to run and as a result was the slowest kid in high school, I appreciated Gimpy’s presence when we played football or softball because he always made me look lightning quick.
Gimpy’s mother was pure Italian, one of the sweetest women I’ve ever known and the best cook this side of anywhere; his father was Mexican, even nicer than his wife and was the second best cook this side of anywhere, but by a thin margin. Whether they served Italian or Mexican cuisine, which was all the time, I always ate very well in that household when I was asked to stay for dinner (and they asked often, as I learned the finer qualities of subtle begging at an early age) and I never walked away hungry; and Gimpy’s parents loved to cook for me because—as I came from a large, perpetually hungry family that had taught me that if I wanted second helpings, I had better eat fast—I always cleaned my plate ahead of everyone, and then did so again no fewer than three times. They never had to worry about leftovers.
Then, one night, Gimpy’s mom made fettuccini Alfredo, which I naturally assumed was her own recipe that she had named after her son, until I saw Gimpy turn his nose up at the stuff (and I had to ask myself why she would name the dish after a son who hated it, until it occurred to me that my mom would probably do exactly that out of her love of irony) and opted instead for peanut butter and jelly sandwiches for dinner.
I had no problem with that, as it meant more for me.
Gimpy’s mom never served fettuccini Alfredo more than two or three times a year, and for good reason: she knew, even back then, that it was possibly the most fattening dish ever created. Naturally, it’s also one of the tastiest—and doesn’t that always seem to be the case?
I haven’t simplified this recipe because fettuccini is already very easy to make. While I prefer it with cross-sliced “chicken fingers”, they are a time consuming pain to make; using shelled seafood is much faster, easier and fabulous.
For this, you will need:
The procedure:
Serve a salad to begin the meal, then serve the fettuccini with garlic bread and a nice white wine (or have a red wine; frankly, I couldn’t care less).