Fettuccine Alfredo + Lemelson Vineyards Pinot Noir Thea's Selection

Anyone who has tasted any of Tom's handiwork in the kitchen knows what a terrific cook he is, and his Fettuccine Alfredo is no exception. It is so good and very easy to make, but we don't have it too frequently because of the richness of it. The Lemelson Pinot Noir Thea's Selection is a perfect accompaniment to this dish, and it's one of my favorite wines (see my Top 100 Wines post).

For the Fettuccine Alfredo you will need:
1 lb fettuccine pasta
1 cup cream
salt
1 stick butter
1-1/2 cup freshly grated Parmigiano-Reggiano cheese
pepper
nutmeg

Boil pasta in salted water in a large pot. Melt butter over lowest possible heat in a large frying pan until just melted. When pasta is al dente drain quickly (don't shake out all of the water) and put in pan with melted butter. Toss the pasta with tongs until coated with butter, then add the cream. Toss the pasta, adding the grated cheese in two or three parts. Add a few scrapings of nutmeg and some fresh-ground pepper and toss again. The sauce should thicken (but not too much) as you toss. Serve immediately.

If the sauce is too thick, or if there will be any delay serving it, use extra cream. The pasta will absorb liquid from the sauce and thicken it as it sits and cools, so you really want to make it immediately before serving.

Alternatives. This recipe works well with shrimp and/or scallops. Saute the peeled shrimp or fresh scallops in butter with a bit of salt and fresh-ground pepper, and add them to the fettuccine just before serving.

Enjoy with a glass of the pinot noir.