Fettuccine Alfredo has a warm place in my heart.
There was a fabulous restaurant in my home town in Ohio called Rosey's Place. When you walked into Rosey's you were greeted by two things, the warm aroma of roasted garlic, and Rosey.
Rosey was an incredibly small robust Italian woman. She would greet us at the door, give my parents a hug, and usher my older brother and sister and I to our table. She had the incredibly strong heavy Italian accent, and me being 5 yrs old, could never figure out what she was saying.I was incredibly frightened by her, but my parents loved her.
The restaurant was blanketed in red and white checkered table cloths, with dimly lit candles on every table. You could smell the garlic in the air, and hear every clank, and clatter coming from kitchen, which added to the charm. There was a small patio on the side, and on the weekends there was a piano man, belting out Italian music. My sister would always go up to the piano man asking him to play the "Katie" song. Which I didn't think such a thing existed, but every time, some sort of a song with the word Katie was played.
But the real reason we went there was for the Fettuccine Alfredo. Moms favorite. My mother could sit there, with my brother and sister fighting, me wandering away from the table, and not notice a thing. If the Fettuccine was at the table not one thing could bother her. Rosie would bring my mother a plate that could feed a family of 8, piled high with the warm long flat noodles, swimming in the pool of creamy cheezy Alfredo sauce. The look on my mother's face when it arrived was priceless.
And to this day, Rosie's Fettuccine Alfredo holds a beautiful place in my heart.
****Fettuccine Alfedo********
80z Fettuccine Noodles
1 head of garlic
1 cup chicken stock
1 cup heavy cream
1 lemon (juice)
1 cup Parmesan Cheese
salt
pepper
***Serves two***
1. Chop off a the top part of the head of garlic to expose the tips of the garlic cloves. Wrap the entire head of garlic in Aluminum foil and throw in your oven @ 350 degrees and roast for about 45 mins, until your house is filled with the aroma, and the garlic is golden brown.
2. Once garlic is roasted, squeeze garlic into a pot with the chicken stock. Whisk it all together and bring to a simmer, and allow the two to get together.
3. Add heavy cream, lemon juice, salt and pepper...whisk all together, bring to a little bubble and let reduce by half, keep eye on, and stir randomly. *****keep heat med/low***** Don't burn your cream.
4. After milk has reduced stir in the cheese. Add more as desired.
4. Boil water...cook noodles and mix it all together and ENJOY!
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