Made fettuccine alfredo with garlic and onion largely based off this recipe:
Ingredients
1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Directions
Cook the pasta according to package directions.
In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper.
Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.
Delicious!
2012 Ree Drummond, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/fettuccine-alfredo-recipe.html?oc=linkback
I had pecorino romano instead of parmesean, a pound of finely minced yellow onions, and 6 cloves of minced garlic. It’s good, but quite heavy — read the butter and cream content. I like the onions — they add a sweetness to it, but at the cost of a less simple texture. I’d try it again, going for less fluff next time — try it in it’s full simplicity.
-Isaac 20150115