Recently I found myself, just before bed, fantasizing about Fettuccine Alfredo. I wanted the very simple version, more creamy than cheesy, that I used to get as takeout in college. Unfortunately, it was too late to make my own and I no longer live anywhere near enough to that restaurant for takeout, but the next day I was able to make that fantasy a reality.
Since the sauce itself is very simple, I thought it would be fun to make my own pasta as well, and it was. I have a pasta roller/cutter thing, which I like using a bit more than rolling and cutting it by hand because the kids always beg me to let them help out turning the crank. The recipe for the pasta dough, if you can call it that, was simply one and a half cups flour mixed with three large eggs.
And the results were even better than my dreams. I've made all kinds of Alfredos, and I usually enjoy them (butter, cream and cheese? what's not to like?), but in this recipe the prosciutto and nutmeg definitely give sort of a form to all that fat, and the cream is reduced and full of flavor, and the homemade pasta just sucks up all the sauce... I'll be in my kitchen.