Fettuccine alfredo is the ultimate comfort food. Because it is so rich I don’t make it very often but when I do it disappears the minute I put it on the table. This version, adapted from Cuisine at Home magazine, is a true one dish meal since everything cooks in the oven making clean up a breeze. I used Parmesan cheese and chicken broth but you can easily substitute vegetable broth to make the dish vegetarian or use pecorino or Asiago or a combination of the three for the Parmesan cheese. If you don’t have panko bread crumbs use dried white bread instead but don’t skip them. The crunch on the top of the casserole is what makes this dish so special.
BAKED FETTUCCINE ALFREDO
1 lb. dried fettuccine or other long pasta, snapped in half
2 cups low sodium chicken or vegetable broth
1 1/2 cups hot water
2 tablespoons minced fresh garlic
Zest and juice of 1 lemon
1 teaspoon kosher salt
2 cups half and half
2 cups freshly grated Parmesan cheese
2 teaspoons freshly ground black pepper
3 tablespoons melted butter
1/2 cup panko crumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, minced
1/4 teaspoon Hungarian paprika
- Preheat the oven to 400.
- Combine the pasta, broth, water, garlic, zest, lemon juice, and salt in a 9 x 13 inch baking dish. Cover the dish with aluminum foil and bake for 20 minutes.
- Uncover the dish, stir the pasta with a fork, re-cover, and bake for an additional 20 minutes.
- Stir in the half and half, 2 cups of cheese, and the pepper.
- Cover the casserole and bake for 15 minutes.
- Remove the foil, stir the casserole, and bake for 10 more minutes.
- Preheat the broiler to high with the rack 6 inches from the heating element.
- Combine the melted butter, panko crumbs, parsley and 1/3 cup Parmesan cheese. Sprinkle evenly over the top of the noodles. Sprinkle the top with the paprika.
- Return the dish to the oven and broil 3-5 minutes or until golden brown.
- Remove from the oven and allow to sit for 5 minutes before serving.