Thursday, 8 January 2009

Giada's Fettuccine Alfredo, with Roasted Beets

I love roasted beets. I am not sure when I realized this fact but I think it was fairly recently. They are so sweet and earthy and I pop them into my mouth like candy. I figured they would be the perfect accompaniment to a rich fettuccine Alfredo, both in flavour and colour.
If you haven't tried them lately, give them another chance, they deserve it!

This fettuccine is rich and lemony - not health food, to be sure, but both easy and comforting after a hard day.

Fettuccine Alfredo - Giada Di Laurentiis
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper (I used black - I just like it better)

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Roasted Beets
Preheat oven to 400f.
Line a baking sheet with parchment paper.
Peel and cut into large dice - one large beet per serving.
Toss with olive oil, a little lemon juice, kosher salt and black pepper.
Roast until tender but still al dente, about 30 minutes, turning half way through.
*This fettuccine recipe is more lemony than others, a quality that I really liked. My son was not convinced, however.
*You can wear gloves while handling beets, if you do not wish to have stained hands. (Not the ones you clean with!)
*I garnished with green onions as that is what I had on hand. Chives or parsley would also be very nice.

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