Pasta last night, but was not in the mood of tomato sauce. I wanted a cream sauce. That thought brought me to the fettuccine Alfredo that I had the great opportunity to eat at the Alfredo Restaurant in Rome. The restaurant was a clean open space Italian restaurant as many are. Waiters dressed with black ties. Impeccable service. We of course ordered fettuccine Alfredo, their specialty. I remember as it was yesterday, the fresh homemade fettuccine with this wonderful sauce. Each bite literally melted in your mouth.
Last night I wanted to recreate that feeling again. Not having time to make homemade fettuccine, we prepared it with cheese filled tortellini. Great dinner enjoyed by everyone. And yes the feeling was almost there.
Tonight’s October 4, 2012 dinner:
Cheese Tortellini Alfredo
CHEESE TORTELLINI ALFREDO
1 package Cheese Tortellini by Buitoni
2 tablespoons unsalted butter
½ cup whipping cream
½ freshly grated Parmiggiano Reggiano
Fresh ground black pepper
Dash grated nutmeg
In a large pot of salted water cook the tortellini according to the package directions.
Drain the tortellini and return them to the pot. Fold in the butter until melted. Add the Parmiggiano and the heavy cream. Stir until the cream and the cream are absorbed. Add a dash of nutmeg and freshly ground black pepper.