Hey guys! Can you believe it? This is one of my last blogs for this school year. It feels like yesterday that I wrote my first blog. I’m not going to lie, blogging is not my strong point. I forget to write and then I forget to post but when I do, I enjoy every second of it. And even though our MSA year is ending and some of our high school careers with it, it’s the beginning of beautiful, frightening things. I personally am looking to a summer of friends, traveling, and stressing over family and next school year. Our seniors are stressing over leaving for college, moving across the country or to other continents, getting apartments, or just now deciding what they want to do. And you know what? That’s totally fine. We can do whatever we want. If you want to have road trips around the country sleeping in a hippie bus, or be a librarian, or even just be one with your art, that is something beautiful. Because you’re staying true to yourselves. And In the spirit of new beginnings and staying true to ourselves, I’ll be providing a recipe for Fettuccine Alfredo, one of my favorite dishes.
Fettuccine Alfredo
Ingredients
- 1 lb. fettuccine (those are noodles guys I totally didn’t know that until i cooked this)
- 1 stick of unsalted butter
- 1 pt. of heavy cream
- 1 cup Parmesan cheese (grated)
- ground black pepper
- 1/4 cup of finely chopped flat leaf parsley (optional but it does taste good)
Directions
- In a medium pot, simmer cream over a medium-low setting until it steams. Then whisk in the butter. When the butter and cream are combined, slowly whisk in the Parmesan and black pepper to taste.
- Cook fettuccine, drain, and return to pot.
- Pour sauce over pasta, add parsley, and stir well to coat the entirety of the noodles.
- Serve with a parsley and Parmesan garnish if you choose.
