"Julie Bove" > wrote:
> "Alice Faber" > wrote in message
> > "Julie Bove" > wrote:
> >> "Nick Cramer" > wrote in message

> >> > Today 5/20 FBG 84. Just before dinner 83. Had a 10.6 oz. frozen
> >> > Glutino Penne Alfredo (61 gms net carbs) for dinner. One hour PP BG
> >> > 158. Two hour
> >> > 181. Three hour 142.
> >> >
> >> > Makes up for the previous days.
> >> >
> >> > 5/16 FBG 97 Before 83 1 hr 111 - bacon, eggs, 1/2 potato
> >> > 5/17 FBG 85 no meal - A/C died, 105°F inside, stressed out
> >> > 5/18 FBG 95 1 hr 118, 1 hr 86, 1 hr 105 - another hot day, just
> >> > snacked 5/19 FBG 99 Before 89 1 hr 110 - bacon, eggs, cheesy
> >> > mushrooms and potato
> >>
> >> I think most Alfredo sauce is pretty high in carbs. It's not
> >> something I've
> >> been tempted to eat because I never liked it. When I did eat dairy, I
> >> would
> >> usually just throw some cheese on the pasta instead of making a sauce.
> >
> > A good alfredo sauce should be quite low carb. It's just butter, cream,
> > and parmesan cheese, and seasonings. Now what you put it on...that's
> > another story.
>
> Really? I assumed it had flour or cornstarch in it, but I never made it.

Never made it?

Nick's Fettucine Alfredo

Serves 4

The fettuccine should either be freshly made and as thin as possible, or,
if store bought, the best fresh (not dry), thinnest pasta you can buy.

1 lb. fettuccine, tagliatelle or the pasta of your choice

Sauce:

6 tablespoons unsalted butter, at room temperature
3 tablespoons EVOO
minced garlic to taste
1/2 c. grated Parmigiano Reggiano (Parmesan), at room temperature,
1/2 c. grated Pecorino Romano cheese
plus extra cheese to pass at the table
1 cup heavy cream, very lightly whipped
1/4 c. parsley, oregano, basil or combination, fresh
Salt and freshly ground pepper (use white pepper if you have it) to taste

SET 6 to 8 cups of salted pasta water to boil.

TIMING is important with this dish - ideally the pasta finishes cooking
when your sauce is ready - although the sauce will 'hold' for a short while
on very low heat. If you are using fresh fettuccine, it can cook in as
little as 2 minutes (plus the time it takes your water to boil), so you
must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished'
in the pan - the cooked and drained pasta is added directly to the warmed
and mixed ingredients in the pan.

In a pan large enough to hold all the pasta , melt the butter over low
heat. Add the EVOO, then the garlic and simmer 'til transparent.

ADD slowly the slightly whipped heavy cream and whisk either with a whisk
or stir continuously with a wooden spoon till it is hot and slightly
reduced. (variation: use 1/2 of the heavy cream here, add the rest just at
the end before you add the pasta.)

ADD slowly the grated cheese as you continue stirring or whisking.

COOK the pasta.

ADD salt and pepper to taste.

ADD the cooked and drained pasta. Mix well with a wooden spoon.

TURN into a warmed serving bowl, or directly onto warmed plates. (Top with
parsley, etc.)

PASS grated Parmesan at the table.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~