Recipe: Kyle’s Pretty World-Famous Fettuccine Alfredo

Dear readers, once again, we welcome a new member to the Marketing Communications team. Kyle comes to us all the way from St. Louis, and we’d like to think he moved here just to join the stellar Webroot team. (But it was probably for the mountains. It’s always for the mountains.) He’s already writing fantastic, pun-filled copy, and I, for one, am super excited to see how we can collaborate to further refine our brand and corporate identity.
 
But enough about that; let’s get to the food! Without further ado, here’s Kyle’s Pretty World-Famous Fettucine Alfredo. I must say, it looks pretty decadent. Might have to give it a try this weekend!

 
Picture credit goes to Williams Sonoma.
 
Note from Kyle: This recipe is not to be used in conjunction with a diet of any kind. Best paired with a special occasion and white wine. So easy I can do it.

Ingredients

• 24 ounces dry fettuccini pasta
• 1 cup butter
• 1 1/2 cups heavy cream
• 3/4 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup peas (frozen work just fine)
• 1 package diced prosciutto
• Salt and pepper (to taste)
• Garlic salt (to taste)

Directions

1. Bring large pot of lightly salted water to boil. Add fettuccini and cook until al dente. Drain.
2. If using frozen peas, bring water to boil in small pot and add peas, cook until no longer frozen.
3. In large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted to thicken sauce. (Note: Salt with care, as this dish has plenty already.)
4. Add prosciutto and peas to sauce, stirring occasionally for 2-3 minutes.
5. Add cooked pasta to sauce. Use enough pasta that all of the sauce is used and the pasta is thoroughly coated.

 
Serve and enjoy!