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Fettuccine Alfredo and teaching an old dog new tricks!

Posted on September 14, 2011 by in pasta

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Fettuccine Alfredo. Thinking of all the bastardized versions of Fettuccine Alfredo that I have seen on the Internet and horror upon horror all the bad ones I have served my poor (un-informed) family, I have to say, I was a tad embarrassed this morning when Jan Tripepi cooked this Italian Classic in my humble abode.
Fettuccine Alfredo. Judging by all the other mouthwatering Italian dishes on Jan’s blog, I knew that if she’s cooking it, it will be authentically Italian, but before I share more detail of our cooking session, a little more about Jan Tripepi. I met Jan on Food24, the forum where we both have a blog and anybody who loves cooking as much as I do, will find Jan’s recipes very hard to resist. Add to that her witty and expressive way of explaining things and you have a recipe for a very successful blog. Jan and her family reside in Durban where they run a very successful engineering firm, but it is when she puts on her apron to cook for her her close and extended Italian family that Jan is truly in her element. She cooks with such gusto and passion and every single one of her recipes make it to my “Bookmarked” list.So when Jan agreed to join me on my RSG radio showThursday Morning, I was so excited.

Fettuccine Alfredo. When I helped Jan to unpack her shopping bag, I found all the basic ingredients there, cream, black pepper, parsley, mushrooms and pasta. I am not sure what I expected, but somehow I expected to see some exotic ingredients, something “Italian” that would most probably cost the earth, but alas, it was all the ingredients that I would use for Fettuccine Alfredo. So what made it so different to my recipe?
Well, then Jan got cooking………


Fettuccine Alfredo

serves 4-6

3 x 250gr mushrooms – buttons, oyster, shiitake(whatever you can find)
50gr butter
6 cloves garlic – crushed
1 glass white wine
crushed black pepper
1 chicken stock cube
500ml cream
fresh parsley – chopped


Wipe all the mushrooms with a damp, clean cloth and slice. Heat the butter in a big skillet and saute the mushrooms in batches. The first batch must be sauteed until  it becomes almost sticky and “Marmite-like”. Then add the second batch of mushrooms and saute as you would normally. What happens( and THIS IS THE SECRET, PEOPLE!!) here, is that the caramelising and the reduction of the butter yields a saltiness to the final dish that is hard to beat. When you saute the second batch, it releases some liquid that forms part of your sauce. Add the wine and crumble the stock cube into the pan. Allow the wine to reduce completely and then add the black pepper(lots of it) and the cream. Keep cooking and reducing the sauce until it has the desired consistency. In the meantime, cook the pasta in some salt water and when it is cooked, drain the pasta and add to the mushroom sauce. Mix through, add some chopped parsley and serve with freshly grated Parmesan cheese.

For the Afrikaans version of this recipe, head over the Jan’s blog on Food24.

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5 Responses to “Fettuccine Alfredo and teaching an old dog new tricks!”

  1. That Girl 14 September 2011 at 9:27 pm #

    Definitely irresistible

  2. Leaine's Kitchen 15 September 2011 at 3:47 pm #

    Oh my word, that looks heavenly! Jan is most certainly the mistress of Italian cooking.

  3. Junglefrog 19 September 2011 at 10:16 pm #

    Well there are indeed many many wrong versions of Alfredo to be found. Not only on the internet but unfortunately also in a lot of restaurants! But this does look delicious and great tips too!

  4. Anonymous 28 September 2011 at 4:51 pm #

    Sounds lovely.

    What white wine do you use?

  5. fettucini alfredo 14 October 2011 at 3:56 am #

    Fettucini is something that you cannot take for granted. It is such a favored dish that you will surely enjoy anytime of the day.

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