Sure, a trip to Tuscany to cook with the Olive Garden chefs would be great fun, but who am I kidding? I’m not gonna win that prize—mainly because I don’t enter. So, lately the DVR has been set to record Lidia’s Italy in America on PBS and I faithfully watch every morning between 6:00 a.m. and 7:00 a.m. before I head off down the Northway to go to work.
I love Italian food and pastas are, at least usually, inexpensive and quick to make for dinner. My last recording was Episode 11, From Coast to Coast: Three Favorite pastas in America, in which Lidia and her chef Billy Gallagher from Becco in New York City cook together. Chef Gallagher made Pasta alla Primavera, while Lidia made the Fettuccine Alfredo.
Man, have I ever been over-complicating Alfredo sauce!
Now you can get good Italian food in New York state—but it has been my experience so far that eating-out up here is expensive. Hell, everything is expensive. So after watching Lidia throw this sauce together in the time it takes to cook dry pasta, I gave it a try myself. The unofficial recipe is below. I’m sure you can get the real deal from her website http://www.lidiasitaly.com/. As Lidia says, I made it my own.
|Lidia's Alfredo My Way|
1 lb of dry Fettuccine