Fettucini Alfredo with Sundried Tomato
Fettucini alfredo is one of the simplest pasta dishes you can make at home. And I think it’s one of the best. It is one of my goto dishes when I want something rich and filling, in just a few minutes cooking time; but the same old alfredo can get old. Fortunately, it’s also one of those recipes that’s super easy to modify. You can add chicken or seafood, you can also add all kinds of vegetables. In this fettucini alfredo version, I add sundried tomatoes as a twist on the original recipe. The tomato gives the sauce a nice pink color and adds complexity to the sauce; and it only adds above 5 minutes to normal recipe. In the video I show you how to make it step by step.
Recipe Overview and Keys to Success
This is a simple dish, and it’s not hard to make. Just watch a few things:
- Make sure you cook the fettucini to the right “al dente” texture....overcooked pasta is not good.
- The sauce should be ready once the pasta is done don’t make the pasta wait for the sauce (you can add some water to the sauce if it is over reduced).
- The starch in the pasta will thicken the sauce once you combine the two, so keep the alfredo sauce thinner than you might think; if it gets too thick it kind of seizes up into one big lump of pasta. If that happens, just add some water or more cream to thin it out.
- Add the egg off the heat and stir it in quickly so you don’t get scrambled eggs.
Ingredients for Fettucini Alfredo with Sundried Tomato (for 2)
- 2 -3 tablespoons of coarsely chopped sundried tomatoes (out of a jar)
- ½ pound of fettucini pasta
- 3/4 pint of heavy cream
- 1 quarter to 1 third cup of grated parmesan cheese
- Fresh cracked black pepper
- Tablespoon of chopped Italian parsley
- One egg yolk
Making the Fettucini Alfredo with Sundried Tomato
- Bring the cream to a simmer in a saute pan large enough to hold the cooked pasta
- While the cream comes up to temperature, drop your pasta into salted, boiling water to cook – which will probably take about ten minutes
- Reduce the cream by about half while your pasta cooks
- A few minutes before the pasta is cooked, add the sundried tomatoes to the cream, stir to combine and continue on the simmer
- Add the cheese to the cream and stir to melt it in
- Once the pasta is cooked, your cream should be reduced by about half; turn up the heat, drain the pasta, and add it directly to the sauce
- Stir and toss the pasta in the alfredo sauce, and season with salt and pepper
- Remember it will continue to thicken so add some more cream or water if needed
- Turn off the heat, and add the egg yolk; stir to combine
- Garnish with some chopped parsley or serve it as is
Hope you enjoy this Fettucini Alfredo with Sundried Tomato recipe!! Leave me a comment and let me know how it goes.