This was the super yummy Alfredo Fettuccine I had during my cruise as mentioned in my Part 1 post: Bacon-Wrapped Stuffed Chicken Recipe (Part 1 of 2). It looked so humble and simple but the taste was just beyond my expectations. It had a good balance of sharpness from the parmesan cheese, deep aroma from the butter and richness from the cream. I loved the parmesan basket too that gave a nice crunch to the dish. I’ve been missing this all the time since the cruise so I was really happy that the husband tried to recreate the dish at home which was equally gratifying and scrumptious 🙂

While the husband cooked the pasta, I used the balance fresh parmesan cheese to make the parmesan basket so presentation wise, it was close to the original dish we had. The only extra touch we added was the sprinkling of toasted pre-grated parmesan cheese. The parmesan basket requires fresh parmesan cheese so that it can melt in the oven and then placed over a bowl or cup to set it in shape. The toasted parmesan cheese for garnish requires pre-grated faux parmesan cheese (that comes in a packet) that doesn’t melt in heat so they can become crispy-like crumbs. See the difference? Just so you know 🙂

Alfredo Fettuccine Recipe

Ingredients (serves 2)
200g spinach-flavoured fettuccine, cooked according to packet instructions
200ml thickened cream
50g unsalted butter
1 wedge Laughing Cow light cream cheese
1 small block of fresh parmesan cheese (Parmigiano-Reggiano), shredded
2 tbsp pre-grated faux parmesan cheese

Instructions
1. Preheat oven to 180 deg C.
2. To make the parmesan basket, place a generous amount of fresh parmesan cheese onto a baking tray lined with parchment paper and shape into a circle of approx. 6″-8″ diameter. Insert the baking tray into the highest shelf of the oven and broil the parmesan cheese till it melts and turns slightly golden brown. Remove the tray from the oven and use a spatula to scrape up the parmesan cheese in one piece and place over the bottom of a bowl or cup to shape into a basket. Leave to cool.
3. Add the pre-grated parmesan cheese on the same baking tray and bake for approx. 5-7 minutes till they are golden brown and crispy. Remove and set aside.
4. Add cream to pan and melt butter in it. Gradually add fresh parmesan cheese till you’re happy with the richness and flavour. Melt the cream cheese wedge in the mixture.
5. Toss the fettuccine thoroughly in the cheese mixture and transfer onto the parmesan basket. Sprinkle the toasted parmesan cheese on top and serve.

Tags: alfredo pastaalfredo sauce recipecookingeasy recipesfettuccine recipesfoodhome cookedhomemadepasta recipepasta recipesreciperecipes