As Serious Eats fans, we checked out J. Kenji Lopez-Alt's Food Lab from the library recently. Our first recipe was his Lighter Fettuccine Alfredo - a hit despite a few modifications.
My modifications included:
- Substituting parmesan for the pecorino
- No chives or parsley (none on hand)
- A little bit of lemon zest and Penzey's Italian spice blend
- 10 oz. of pasta
- Only 1 cup of pasta water
- Cooked the sauce and pasta for 4-5 minutes more than called for
While the finished result was definitely lighter (less gloppy, sauce held to the noodles better) than my standard Fettucine Alfredo, I did miss the lightness that fresh herbs would have added.
While the book version is different than the Serious Eats website version (no egg, less cheese), I look forward to trying that lighter version as well in the months ahead!
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