Food, mustard seed sentinel

Fettuccine Alfredo


Nothing says comfort food like pasta. When you add a rich creamy Alfredo sauce it’s like getting a warm hug from your Italian grandma. I don’t have an Italian grandma but I can just imagine one cooking all the best food with love. 

In Italy this same dish is just pasta with some butter and parmesan. The version we all know and love with heavy cream is an American take on ordinary Italian food. Both versions are equally delicious. 

This heavenly sauce comes together quickly, and beats anything store bought. If you love fresh ground black pepper like I do, then add a lot. The more pepper the better. I also tend to add extra garlic because why not. 

Fettuccine Alfredo is a simple delicious pasta dish that makes a great weeknight dinner. It’s worth the few extra minutes involved to make your own rich creamy sauce. This mouthwatering recipe will satisfy your hunger and make you smile.

Happy Eating!

He gives strength to the weary and increases the power of the weak. Isaiah 40:29 


Fettuccine Alfredo 


1 lb. fettuccine pasta

½ cup salted butter

2 cups heavy cream

4 crushed garlic cloves 

2 ¼ cups grated parmesan cheese

¼ cup fresh chopped parsley

fresh ground black pepper to taste 

Yield: 6 servings 


  1. Cook fettuccine pasta according to the package. 
  2. In a medium pot melt butter over low heat. Add the cream and simmer for 5 minutes. Keep stirring and don’t let it boil. Milk can curdle if it boils. 
  3. Add the cheese and garlic. Stir with a whisk over low heat until the cheese is melted and the sauce is thickened.
  4. Stir in the parsley and black pepper.
  5. Toss the pasta and sauce together. Enjoy!


*The key to this sauce is low heat. 

*You need low heat to prevent the milk from curdling and low heat to melt the cheese and not make it grainy. 

*Keep stirring while the milk and butter are simmering.

*Keep stirring while the cheese is melting.

*Be generous with the black pepper. 



Go to Mustard Seed Sentinel, Meghan’s Corner to get all of my monthly recipes and more.



Homemade Pasta


I love pasta and all things Italian. I have been making homemade ravioli for several years but recently expanded my pasta skills to fettuccine and spaghetti. My pasta machine makes this quite easy but you do not need any fancy equipment to make fresh pasta. I have made a lot of ravioli with a rolling pin and you can too.

You can very easily use a stand mixer with the dough hook attachment to mix your pasta dough. I prefer to knead the dough by hand. I can feel exactly when the dough is ready and it gives me a great upper arm work out.

Fresh pasta is not difficult to make, and it’s so delicious. It is a bit time consuming and does make a mess with all of the flour, but so worth it. Speaking of flour, there are several options for pasta.

Types of flour:

All-purpose flour is fantastic for pasta and most of us already keep that stocked in our pantry. Semolina flour is a preferred choice for pasta. Double zero flour is very fine and another excellent choice for pasta. I like to mix half semolina and half all-purpose flour for my pasta. I have also just used all-purpose flour and it’s still very good. Experiment. Maybe start with all-purpose flour before you venture out into the many flour choices for pasta. Don’t get me started on all the Italian flours.


If you don’t have a pasta machine:

I mix my pasta by hand and then use my pasta machine to cut into whatever shape I need. If you do not have a pasta machine just use a rolling pin and a sharp knife. Roll the dough to the desired thickness, then cut into four pieces. Take each section of dough and roll it up like a flat log. Slice into desired width and voila, you’ve got bite sized pieces of dough.


Mix your dough right on the counter if you’re doing it by hand. A mixing bowl will work just fine too.



1 1/2 cups flour (half AP flour and half semolina flour)

1/2 teaspoon salt

2 eggs beaten

2 tablespoons water

2 tablespoons olive oil


  1. In a large bowl mix the two flours and salt with a whisk until combined.
  2. Carefully pour the flour mixture on your counter. Make a well at the center.
  3. In a measuring cup beat 2 eggs. Add the water and olive oil to the eggs and mix.
  4. Pour at least half the egg mixture into the flour well.
  5. Use your hands and combine. Slowly add the rest of the egg mixture.
  6. This will be messy at first. It’s Ok. Just keep combining the flour and egg until it’s all incorporated. It will be sticky.
  7. If the dough is too sticky add a small amount of flour. If the dough is too dry add a small amount of water.
  8. Knead the dough for 10 minutes.
  9. It should be smooth and elastic. Not wet and not dry or crumbly.
  10. Form the dough into a ball and tightly wrap it in plastic wrap.
  11. Let it rest at room temperature for 30 minutes. Use the dough immediately, or refrigerate up to one day.
  12. Roll out the dough to desired thickness and cut by hand or use a pasta machine.

Using a pasta machine:

  1. Divide the ball of pasta dough into 4 sections. Wrap up the other 3 sections of dough you are not using to keep them from drying out.
  2. Use a floured cutting board or flour your counter and place the dough ball on the floured surface. Gently press the dough into a flat disk.
  3. Feed the dough through the pasta machine set at 1. Fold the dough into thirds and feed the dough back through the widest setting. Slowly decrease the setting on the pasta machine as you pass the dough through each time. I like to go to 7. Make your pasta as thick or thin as you like.
  4. Now feed the long thin dough sheets through the pasta cutter to make fettuccine or spaghetti. You can cut the dough sheets in half and make shorter pasta or leave them long.
  5. Hang fresh cut pasta on a pasta drying rack or pile up the cut dough into little nests. Place each nest on a floured baking sheet to dry out.





Cooking fresh pasta:

Bring a large pot of salted water to a boil. Add fresh pasta and cook for 3 to 5 minutes.

Carefully separate your dough nests before placing them in the boiling water.

Al dente will be slightly firm. Cook the pasta longer if you prefer it more tender.

Keep an eye on your fresh pasta when cooking it. Fresh pasta cooks much faster than dried.

Storing homemade pasta:

Let your fresh pasta stay on the drying rack or baking sheet for about 2 hours at room temperature to dry out.

Refrigerate the fresh pasta for up to 2 days in an airtight container.

Freeze the fresh pasta for up to 2 weeks. Thaw it out before cooking.


Faith, Food, Uncategorized

One Pot Lasagna


My mom made the best lasagna. As kids, we would request her famous lasagna for our birthday dinners. I attempted my mom’s lasagna once, when I was first married. She stayed on the phone, and talked me through each step. It turned out delicious. I made a second attempt on my own, and it wasn’t so great. I didn’t make it again.

Several years ago I came across one pot lasagna. It has everything I love. It’s Italian, simple, and my family will actually eat it. I cautiously gave it a try, and was surprised by the results. The lasagna turned out well. How could something so simple be so delicious? I didn’t stand at the stove cooking sauce for hours. There is no boiling of lasagna noodles, and then laying them out separately, before you even begin assembling your lasagna. Did I actually make a scrumptious, savory, edible lasagna? Yes! I did. And you can too. 

Just like the title says, it really only uses one pot. Honestly, this recipe holds up against traditional lasagna quite well. It may even be better. I can’t believe I just said that. I’ve had lasagna where the sauce cooked for twenty four hours, and it was very good. One pot lasagna is just as good, in my opinion, and way easier to make. 

Give your family a hearty satisfying meal with this fantastic lasagna.


Happy Eating!


Now these three remain:

faith, hope, and love.

But the greatest of these is love.

1 Corinthians 13:13


One Pot Lasagna


1 to 2 Tbsp Olive Oil

½ medium yellow onion, chopped

1 lb. ground beef

1 lb. mild Italian sausage

8 Oven Ready lasagna noodles (broken into pieces)

1 (28oz.) can crushed tomatoes

1 (8oz.) can tomato sauce

3 to 5 cloves of crushed garlic

½ cup water

1 tsp. salt

1 tsp. pepper

½ tsp. sugar

1 tsp. basil

1 tsp. oregano

1 tsp. Italian seasoning

1 (7.5oz.) ricotta cheese

6 oz. shredded Mozzarella


  1. In a large skillet (at least 12”), saute onions over medium-high heat in olive oil until translucent.
  2. Add in ground beef and Italian sausage. Once the meat is cooked, drain off fat.
  3. While the meat is cooking, add the crushed tomatoes in a large bowl with the tomato sauce and the ½ cup water. Season the tomato mixture with sugar, basil, oregano, Italian seasoning, garlic, salt and pepper.
  4. Add lasagna noodles that have been broken into large pieces on top of the drained meat mixture. Do not stir. Just make an even layer of the noodles.
  5. Pour sauce mixture over the broken up noodles. Do not stir. Bring to a simmer, reduce heat to low, cover and cook for 10 minutes.
  6. After 10 minutes, remove the lid and gently stir. Separate any noodles that are stuck together.
  7. Replace the lid, and simmer an additional 10 minutes, stirring occasionally.
  8. After the second 10 minutes. Turn off heat, remove the lid, stir well and separate any stuck noodles.
  9. Put spoonfuls of ricotta cheese evenly over the top. Cover and let it sit, off heat, for 5 minutes.
  10. Sprinkle mozzarella on top and place under the broiler for 3 to 5 minutes until cheese is melted and browned.



* You can use plain ricotta cheese or you can add herbs for more flavor.

* Make sure to use a large oven safe pan.

* To save time, mix up your tomato sauce before you begin cooking.

* Adjust the spices to your taste.

* Break the dry lasagna noodles into approximately 2 inch sized pieces. 



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