Alfredo, a classic, indulgent Italian cream sauce, meets crisp Argentinian Chardonnay. The result is bite after sip after bite of an addictive merriment of cheese, garlic, salt, and acid. It’s the adult version of sitting down to a bowl of white cheddar mac and cheese (from the box) that you loved as a kid (and probably still do, no judgement here).
You can use this recipe as a base and add any protein or vegetable you want to it. Bacon and shrimp? Yes, do it. Broccoli and chicken. Yep, that too. Have some fun with it! Try taking it up a notch by finely grating a lemon with a microplane to top your bowl off with a bit of zest. This really makes the wine sing!
Here are two scrumptious Argentinian Chardonnays to choose from. Cheers!
Domaine Bousquet Reserve Chardonnay
Natural Origins Organic Chardonnay
- 2 tablespoons butter
- 1 small clove garlic, finely chopped
- 1 ½ cups heavy cream
- 1 large egg yolk
- 1 pound fresh fettuccine
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground pepper to taste
- Cook the fettuccine according to the package instructions. Be sure to salt your water liberally!
- While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic and sauté until fragrant and sizzling, about 1 minute. Whisk the cream with the egg yolk in a bowl until blended then pour it into the garlic butter. Reduce heat to medium-low and stir until hot but not boiling. Keep warm over low heat.
- Meanwhile, your pasta should be ready. Scoop a cup full of pasta water and set it aside. Drain your pasta and shake out excess water.
- Pour the hot pasta into the cream mixture and toss to coat over low heat. Add the cheese and keep tossing gently until the cream is mostly absorbed. Season with salt and pepper. If the fettuccine looks a bit dry, toss it with a little of the reserved pasta pasta water.
- Garnish with your choice of freshly chopped herbs like parsley or basil, fresh lemon zest, parmesan, or all of the above!