Fusilli Alfredo (A.K.A. Aunt Jenn’s Special Pasta)

Name: Fusilli Alfredo (A.K.A. Aunt Jenn’s Special Pasta)
Cuisine: Italian
Ingredients: 1 lb [455 g] fusilli pasta (macaroni, farfalle, spirals, or anything you have on hand may be substituted); 1 lb [455 g] fusilli pasta (macaroni, farfalle, spirals, or anything you have on hand may be substituted); 1 lb [455 g] fusilli pasta (macaroni, farfalle, spirals, or anything you have on hand may be substituted); 1 lb [455 g] fusilli pasta (macaroni, farfalle, spirals, or anything you have on hand may be substituted); ½ cup (1 stick) [110 g] unsalted butter; 1 cup [240 ml] heavy cream; ½ cup [50 g] grated Parmigiano-Reggiano cheese; ½ cup [55 g] grated fontina cheese (Gruyère, Cheddar, or any other good melting cheese may be substituted); ½ cup [55 g] grated fontina cheese (Gruyère, Cheddar, or any other good melting cheese may be substituted); ½ cup [55 g] grated fontina cheese (Gruyère, Cheddar, or any other good melting cheese may be substituted); ½ cup [55 g] grated fontina cheese (Gruyère, Cheddar, or any other good melting cheese may be substituted); ¼ tsp salt; ¼ tsp freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

A few years ago, my younger sister, Erica, and her husband, Guillaume, won a once-in-a-lifetime luxury vacation to Japan. I don’t know what I was thinking, especially since I hadn’t changed a diaper in years, but I offered to take care of my one- and two-year-old nephews so they could go (#sisteroftheyear). Boy oh boy, did those little guys give me a run for my money. When they refused to drink their bottles, I got desperate and gave them apple juice, which they had never tasted. Leo, the b

Ingredients

Europe
Italy
Main course
Pasta
Vegetarian
Mediterranean

Ingredients

Method