Four Foods on Friday: Fettucine Alfredo

It's Four Foods on Friday time again. Thanks for hosting, Val! This time, I'm sharing my fallback Italian recipe - authentic, simple, and rich Fettucine Alfredo.

#1. Share a recipe for something Italian.

My absolute favourite Italian recipe is bad for you, but so simple. Authentic alfredo. It's from The Gourmet Cookbook, but I add quite a bit more cheese, since I'm a Parmigiano-Reggiano fiend.

Here's how you make it:

Fettucine Alfredo
Serves 4

3/4 pound dried fettucine or fresh fettucine
1 stick (8 tbsp.) plus 1 tbsp. butter
3/4 c. finely grated Parmigiano-Reggiano cheese, plus more for serving
2/3 cup heavy cream
1/4 tsp salt
Freshly grated black pepper to taste

Cook fettucine in salted water until al dente. Reserve 1/4 cup cooking water and drain pasta.

Melt 6 tbsp. (3/4 stick) of butter in a saucepan over low heat. Add pasta to butter, tossing to coat. Add reserved cooking water, cream, remaining 3 tbsp. butter, cheese, salt, and pepper. Toss til cheese is melted and mixture is thoroughly combined. Serve immediately and sprinkle with as much extra cheese as you desire.

#2. Jam, jelly, preserves, marmalade, fruit butter or butter. What’s on your toast or bread?
Jam -- homemade strawberry jam, all the way. I still have some left over from the last time I made my own, and it's amazing. It tastes like a bite of fresh strawberry (with a ton of sugar, of course).

#3. What’s your favorite Kellogg’s product? (Since they’re multinational I’m hoping everyone can answer this one. If you don’t have Kellogg’s products, what’s your favorite cold breakfast cereal?)
Fruit Loops. They're oh so sugary, and oh so delicious. And not just for breakfast. I could eat them dry by the handful.

#4. Do you like liver? What about liverwurst?
No. No, no, no. For some inexplicable reason, my boyfriend and his family love these things called "liver pancakes" -- I think it's liver mixed with bread crumbs and then fried in a pan. I just can't stomach it.