Recipes

Fettucine Alfredo and Freezer Garlic Toast

Published: 

Fettucine Alfredo

Ingredients

  • 300g fettuccine
  • 2.5 oz Parmigiano, grated on the small side of a box grater
  • ⅓ cup butter, cut into cubes
  • ½ cup pasta water

For the Freezer Garlic Toast

  • 1 loaf of italian bread, unsliced

For the Garlic Butter

  • ½ cup soft butter
  • 1 teaspoon garlic powder
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano

Directions

  1. Cook the pasta according to package directions. 
  2. In the meantime, add the parmigiano and butter to a medium bowl.
  3. Once the pasta is cooked, use tongs to transfer the pasta directly into the bowl with the cheese and butter. Add about a ½ cup of the pasta water to the pasta. Toss the pasta and move it around the bowl until the cheese and butter create a creamy emulsion coating the pasta. Serve immediately
  4. If the pasta sits a little before you have a chance to serve it, add a little more of the pasta water to loosen up the sauce. 

For the Freezer Garlic Toast

  1. Add the butter, garlic powder, worcestershire sauce, onion powder and oregano to a bowl. Stir to combine until all the seasonings are well combined.
  2. Slice the bread into 1-inch thick pieces. 
  3. Spread about 1 tablespoon of garlic butter on one side of each slice of bread. Lay each piece, butter side up on a baking sheet. Place the bread in the freezer for about 1 hour. 
  4. Stack the pieces of bread together in the portions you prefer. Two slices, 4 slices, the whole loaf etc… Place each portion or the entire loaf in a freezer bag and freeze.
  5. To cook, preheat the oven to 400°F. Place the bread, butter side up on a sheet pan and warm through for 6-8 minutes. Alternatively broil on low for a crispy, browner piece of garlic toast.