Easy Fettuccine Alfredo

In a large pot of salted water, cook 12 oz. Kowalski’s Fresh Egg Fettuccine Noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop approximately ½ cup of pasta cooking water from the pot and reserve it. While pasta cooks, heat 16 oz. Kowalski’s Fresh Alfredo Sauce in the microwave or on the stovetop until very hot. Drain pasta. Combine pasta and sauce in an extra-large mixing bowl. Add hot reserved pasta water a bit at a time until sauce reaches desired consistency. Serve immediately, garnishing individual servings with freshly grated Parmesan cheese and chopped fresh Italian parsley or basil.

Alternately layer slices of Kowalski’s Fresh Basil Mozzarella from the Imported Cheese Department with sliced heirloom tomatoes and fresh basil leaves. Drizzle with Kowalski’s Extra Virgin Olive Oil and balsamic glaze (buy it in the Grocery Department or look for a simple recipe on our website). Garnish with Kowalski’s Sea Salt and freshly ground Kowalski’s Black Peppercorns.

Our wine pick for this sauce is Alois Lageder Pinot Bianco from Alto Adige, Italy. Beautifully, brilliantly straw-yellow with a slight green tint, this light to medium-bodied fruity white has a clean, apple-peach-grape flavor with a fresh, mouth-watering finish.

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