Mom's Fettucini Alfredo

         Whenever I have fettucini I think of my mom. Of all the dishes we had growing up, I most remember going wild over her version of it, dense with cream, fresh parmesan, and bacon. I remember dinners having a huge pot on the stove and going back for seconds, and thirds, always trying to dig out the spoonful with the most bacon bits (yep, i was that kid). It's wonderful, sinful, not-at-all-good-for-you good. I've been thinking of mom this week, as her birthday is in a few days. Living states away and only seeing her every few months is hard. I so often find myself wanting a hug from her, missing her laugh, her gentle presence. My mom is one of the most unconditionally loving women I know. She's one of those people who has never met a stranger. Really. As in it was not uncommon for me to, say, be in a checkout line at the grocery in high school and the employee recognize her name in mine and ask how she was doing (mind you, i didn't grow up in a small town). She just has an uncanny way of connecting with others, and the rare gift of making them feel instantly loved and valued. She is a quick friend. For the last year she's worked as a massage therapist in a hospice in Florida. I hear stories about the lives she encounters, many of whom have fought grueling battles with cancers and other terminal diseases. She tells me of the heaviness of meeting clients in these dark places. It's heart-breaking, though I smile knowing mom is able to comfort and be with them in a way she uniquely can. I am so humbled at this work she does, and pray I would one day learn to love others in such a pure and selfless way.

         I wanted to share a recipe in honor of her on her birthday, and this fettucini seemed only fitting. Homey, comforting, nostalgic, satisfying. Love on a plate. Here I'll share her classic recipe as well as my very adapted version that's a bit lighter (the one in the photo above). 

i love you, mama. you are an angel. happy {39th} birthday! ;)

Mom's Fettucini Alfredo

serves 6-8

ingredients:

1/4 pound bacon

12 ounces fettucini

1/4 cup butter

1/2 cup heavy cream

1/2 cup grated parmesan

2 eggs

2 teaspoons roughly chopped parsley, plus more to garnish

pepper, to taste

directions: 

1. Cook bacon and crumble into pieces (I'm by no means a bacon-cooking expert. Here are some tips if you need them.)

2. While bacon is cooking, boil a large pot of salted water and cook fettucini according to package directions or until al dente. Drain pasta. 

3. Place pasta in warmed dish and toss all ingredients together, mixing well. Garnish with parsley, more pepper and cheese, as you wish, and serve immediately. 

     [the recipe written out for me by mom. probably should make another copy, eh.]

Lane's Fettucini Alfredo 

[a lighter version, for those who'd like one]

serves 2

ingredients:

1/4 pound fettucini

2 tablespoons butter

1/3 cup finely grated parmesan cheese (I like to use pecorino romano for a sharper taste)

juice of half a lemon

a handful of parsley, roughly chopped, plus more to garnish

freshly ground black pepper, to taste

directions:

1. Boil large pot of salted water and cook pasta according to package directions or until al dente. 

2. While pasta is cooking, melt butter in large saute pan on medium heat, turning off once melted. Prep cheese and parsley.

2. Once pasta is cooked, do not drain. Instead, "tong" dripping wet noodles straight from the pot into the butter, as the pasta water helps create the sauce. Turn heat to medium and stir pasta into butter until combined.

3. Gradually stir in cheese until melted across noodles. Add lemon juice, parsley, and pepper. Garnish with extra cheese, pepper, parsley, as desired, and serve immediately!