Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
Writing for Food Lush was a such a gift, and one I will always cherish. Food gives sustenance, comfort, and joy, and most importantly, creates memories. So, I guess it's no surprise that my favorite posts are the ones that link food and experiences. The one I wrote about my childhood food memories from summers in Norway is definitely the one I most enjoyed writing and which was most personal for me. But I have to say that Caitlin's post about her Christmases on Beaver Lake not only made me feel like I was there with her family, but made me WANT to be part of her family.
Thus, my last post for Food Lush is simply a recipe that brings back memories for me, and which will forever remind me of my Grandma. Fettucine Alfredo---the real Italian version that uses butter and cheese (NO heavy cream). I still remember my Grandma pouring the hot pasta over the creamy mixture and the steam rising from the bowl, the sweet smell of basil and parmesan hitting my nose. I am giving you the recipe with the caveat that I have not yet been able to recreate it quite as perfectly as she was able to make it, and I don't know why. I follow the directions exactly, but still it's not the same. I think it's simply the fact that she's not here to make it for me anymore. But I hope that if you decide to make this recipe, it brings you as much comfort as it did for me at the time.
Nora's Grandma's Fettucine Alfredo
1 pkg fettucine
4 tbsp butter
3/4 cup parmesan cheese
1 egg (optional)
1 tbsp sweet dried basil
2 cloves of garlic, minced
Cook the noodles until almost tender. In a separate large serving bowl (big enough so you have lots of room to mix), beat the 1 egg* and after the pasta is cooked, add a ladle full of the hot pasta water to the egg. In a separate sauce pan, melt butter and add garlic, basil, and parmesan. Add half of the butter/cheese mixture to the bowl with the egg and pasta water, and then pour the noodles over that. Pour the rest of the butter mixture over the noodles and mix all together until combined and creamy. Eat and savor.
*If you are uncomfortable using an egg in this recipe, you can leave it out. The hot pasta water cooks the egg to the point where it thickens but doesn't get hard, and it adds a richness to the pasta that I like. However, it will taste just as good without it.