Happy New Year everyone! I can’t believe it’s been a year already and PGC is one! I want to thank everyone who reads my blog and that has subscribed. It really does mean a lot. I wanted to recreate my first post of the lobster alfredo since it was just a picture without the recipe. I had this planned out for a long time and then what? I get sick! So this post is going up a little later than expected and the end result is not exactly how I planned it.
I made the pasta for this dish the day before I got sick and by the time I felt a little better, the pasta was a little weird. I still cooked it since I took the time to make it. It was ok, but I definitely should have froze it instead of refrigerating it. I labeled my first post “Luxury in a Bowl” because the sauce is so creamy and rich. You can even add a little truffle oil on top, salsa tartufata, or fresh truffle if you just have them laying around. Despite the not so nice pic and strange fettuccine, it was still delicious!
- About 16oz fresh Fettuccine
- 5 tbs salted butter
- 1 cup heavy cream
- 1 ½ cups freshly grated parmesan
- 8oz lobster meat
- salt and pepper to taste
Melt butter in a medium saucepan on medium heat. Once the butter is melted add the heavy cream and whisk. Heat butter and cream for about 3-4 minutes then add parmesan. Whisk until cheese has melted and sauce is smooth. Season with salt and pepper. Add cooked fettuccine to sauce and toss to coat pasta. If sauce seems a little thick add a little of the pasta cooking water. Serve immediately