cappellini alfredo

To those of you who know my aversion to angel hair pasta, please note that my preference has not changed.

It was just that we had an opened container of cappellini.

Also, this was the first time I've made fettuccine Alfredo since we moved to Texas!  The original recipe that my mom used at home came from my middle school FCS class.  The variety of cheeses adds some depth to the dish, but I will probably add some garlic apart from the cheese next time.

This recipe serves two.  It could probably serve three, but Alan said we weren't going to have leftovers and ate whatever was left in the pan after I served the first helping.  And actually, Alan says:

Actually it was two more servings so it will probably feed four.

Fettuccine Cappellini Alfredo

+ 4 oz. cappellini, dry and uncooked
+ 2 C. heavy cream
+ 1/8 tsp. lemon pepper seasoning
+ 2 T. butter
+ 1/2 C. parmesan, grated
+ 1/4 C. jarlsburg, grated
+ 2 T. garlic and herb spreadable cheese
+ salt and pepper to taste

In a medium pot, bring salted water to a boil and cook the pasta.  Meanwhile, in a large saucepan, heat the cream and lemon pepper over a low setting.  Add the butter.  Once the butter has melted, add the cheeses.  Stir continuously until the cheeses have melted--if you don't stir everything constantly, the cheese will stick to the bottom/sides of the pan/your spoon and then it will be a mess.  Once the pasta is cooked, drain it (but don't rinse it!) and add it to the saucepan.  Stir until the pasta is well-coated and the sauce thickens.  Add salt and pepper to taste and serve it immediately.

Also, this is almost nothing like the original recipe for Fettuccine Alfredo, so it should actually probably be called something like, "Three Cheese Cappellini."  Which is how you will find it tagged if you ever search for this recipe.