Рецепт Marcella Hazan’s Fettuccine in Cream and Butter Sauce Served with Grilled Jumbo Prawns
Marcella Hazan’s Fettuccine in Cream and Butter Sauce Served with Grilled Jumbo Prawns
September has long been my favorite month and with the exception of a short bout with the flu, it’s off to a rollicking start. For starters, last week I began a new job as a career coach for a consulting company I longed to work for. A company I’d set my sights on before I went back to school to get my certification in Career Development. I believe in having firm goals in mind, in looking at the big picture. In knowing what you want and setting short and long term goals to get there, no matter how long it takes.
In this new position, I will be facilitating workshops for people in career transition. People who have spent their lives doing one thing to find it’s not working anymore. I know firsthand how that feels, having been in that space myself not that long ago. It’s a beautiful thing when someone comes into your classroom lost and confused and leaves but a week later with more clarity and a stronger understanding of who they are and what gifts they can impart to the world.
I myself have often feel scattered. I desire to excel in so many things: fiction writing, food writing, photography. Cooking. My new career. I worry that I try to serve too many masters, that I don’t have the time to do everything that I want to do. For most of my life I have focused on the writing, yet somehow it’s not enough. I need to create beyond words on a page. To use my hands. To connect with people. When I lost my job as the recession hit, I thought of starting a home based writing and editing business. After a few lonely days sitting at my computer in my pajamas, I realized that I would slowly go insane. I realized that it’s not true what people say–that you can’t have it all. You can. Just not all at once.
So I will spend my days helping people change their lives. By night, I will build my writing career, brick by brick, with the steadfast belief that one day I will reach the kind of success that I envision for myself. And in between there will always be cooking and food.
Marcella Hazan’s Fettuccine with Butter and Cream Sauce
This sauce is know throughout the world as all’Alfredo, coined for the restaurateur who popularized it. In restaurants in North America you can often order it with shrimp or chicken, which is my preference, as I like to balance all those carbs with some protein. Whipping cream is the key here, so if you are watching your waistline, cut back for a few days afterward. After all, life is about balance, not denial.
Serves 4-6
Adapted from Marcella Hazan’s The Essentials of Italian Cooking
Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons butter
- 1 1/4 pounds fettuccine (fresh or dried)
- 2/3 cup freshly grated parmigiano-reggiano cheese, plus extra at table
- salt
- freshly ground pepper
- whole nutmeg
Directions:
1) Heat 2/3 cup of the cream and the butter over medium heat in a large saucepan until thickened–about a minute. Turn off stove.
2) Cook the pasta until it is al dente. Drain and transfer to the saucepan with the cream and butter. Turn heat on low and toss the pasta to coat evenly with the sauce.
3) Add the remaining 1/3 cup cream, the 2/3 cup of cheese, a pinch of salt and the pepper. Add a couple of gratings of nutmeg. Toss again briefly until the fettuccine are well coated. Taste and correct the salt. Serve immediately with extra grated Parmesan on the side.
For the prawns:
Brush a grill or heavy skillet with oil. Season jumbo prawns with salt and lots of freshly milled pepper–about 3 prawns per person is recommended. Cook on high heat until the prawns turn pink. Do not overcook. Serve on top of pasta.
butter,
cream,
Fettuccine Alfredo,
Marcella Hazan,
Pasta