Fettuccini Alfredo - Delicious, Fast and Fresh with Baltimore Style

Last night was one of those too-tired-to-figure-out-dinner nights. One of those nights where it’s hard to take our own advice and slow down to enjoy a good meal and conversation. We hadn’t been to the grocery store in more than a week and the fridge, in all honesty, was looking a little sad. But rather than phone in a Chinese takeout order (which, admittedly was tempting!), we decided to be adventurous and see what we could put together with relative ease. A quick scan of the fridge revealed we had a few slices of leftover cooked ham, lemons and heavy cream. Thus, last night became Fettucini Alfredo night. I LOVE this take on a traditional Italian meal because it adds a Baltimore-style kick by throwing in some Old Bay, garlic, and onion powder. Enjoy!

And we’re excited to announce that Petticoat’s Advance is now on BAKESPACE! What a fun community of foodies! It’s easy to create your own online recipe box and find/print recipes from other fabulous food lovers. We’ll be uploading all of the recipes we share on Naturally Original to BAKESPACE. We encourage you to join, create a recipe box and don’t forget to add petticoatsadvance as a friend! :)

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Fettuccine Alfredo - Baltimore Style

In large, heavy skillet, stir 1 cup heavy cream and 1/4 c. freshly squeezed lemon juice to blend. Add 6 tbsp. unsalted butter and cook over medium heat, stirring occasionally. Once the butter has melted, stir in one pinch of each of the following: freshly grated lemon zest, old bay, garlic powder, onion powder, and cinnamon. Add 1 cup of cooked diced ham, and salt and pepper to taste. Stir well. Cook about another minute and remove from heat.

Meanwhile, bring a large pot of salted water to boil. Add 9 ounces fresh fettuccine and cook, stirring occasionally, until the pasta is tender but still firm to the bite. Drain. Put your sauce skillet back on stove over low heat. Add pasta, another 1/2 cup of cream, 1 cup freshly grated parmigiano cheese to your sauce skillet. Toss over low heat until the sauce thickens, about two more minutes.

Serve immediately. Ahh --- Baltimore-ized Italian. And a fast, fresh dinner.