Farmstead Fettuccine Alfredo
Today is National Fettuccine Alfredo day! Like we really needed a reason to celebrate the love between pasta + white sauce… I mean, it’s a combination made in Heaven. Enjoy, and tag us when you make this for you and your loved ones!
*Recipe Note*
Farmstead Swiss and Parmesan work well together in this dish because they are both sweet and fruity. The parsley and lemon juice add freshness and the smoked salt adds an umami note, giving the dish a well-rounded flavor. If you can’t find smoked salt, plain sea salt works well too.
I used Madrona Smoked Salt www.sanjuanislandseasalt.com
Ingredients
1 lb. Fettuccine
6 Tbsp unsalted butter
1 Tbsp garlic, minced
2 Tbsp all-purpose flour
1 cup heavy cream
2 cups milk
Juice from ½ lemon
3/4 cup Appel Farms Farmstead Swiss, grated
1/4 cup Appel Farms Parmesan, grated
2 Tbsp parsley, chopped
1 tsp smoked salt, or plain sea salt
1 tsp black pepper
Instructions
Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
Whisk in the flour and cook for 1 minute.
Gradually add the heavy cream and milk, stirring continuously.
Bring to a gentle bubble, then reduce heat to low.
Slowly stir in the cheese, lemon juice, parsley, smoked salt, and pepper.
Drain the pasta and carefully mix it into the sauce until well incorporated. The sauce will continue to thicken as it cools.
Garnish with more Farmstead Swiss, parsley, and smoked salt if desired.
Serve immediately.
Note
Farmstead Swiss and Parmesan work well together in this dish because they are both sweet and fruity. The parsley and lemon juice add freshness and the smoked salt adds an umami note, giving the dish a well-rounded flavor. If you can’t find smoked salt, plain sea salt works well too.
